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Tagliatelle of cuttlefish with nori pesto and fried quinoa

Tagliatelle of cuttlefish with nori pesto and fried quinoa

PT4H30M

1
Preheat a water bath to 50°C
2
To begin, season the cuttlefish with the salt and olive oil and place in a vacuum bag. Seal in a chamber sealer and place in the water bath for 4 hours
  • extra virgin olive oil
  • 200g of cuttlefish
  • 5g of salt
3
Preheat the oven to 120°C/gas mark ½
4
Remove the cuttlefish from the vacuum bag and wrap in cling film. Place in the freezer for 1 hour
5
Meanwhile, spread the nori on a baking tray and bake in the oven for 15–20 minutes, or until dry
  • 50g of nori seaweed
6
Blitz the nori with the sesame, then add the oil until it forms a similar consistency to pesto. Transfer to a squeezy bottle
  • 100g of toasted sesame seeds
  • 100ml of extra virgin olive oil
7
Take the cuttlefish out of the freezer and remove the cling film. Cut the cuttlefish into thin slices with an electric carving knife and drizzle with the olive oil, lemon and more salt if necessary
  • lemon juice
8
Preheat the oven to 100°C/gas mark ¼
9
In a medium saucepan, submerge the quinoa in boiling water and cook for 21 minutes. Drain, rinse in cold water and spread evenly on two baking trays
  • 200g of quinoa
10
Dry in the oven for 30 minutes, then turn the oven down to 70°C and dry for 2 more hours
11
Preheat a deep-fryer or a medium, deep saucepan of oil to 180°C
  • oil, for frying
12
Fry the quinoa in the hot oil until crisp and golden
13
To serve, arrange the sliced cuttlefish on a plate and sprinkle over a handful of the fried quinoa. Finish with a generous drizzle of the nori pesto and serve immediately

Ingredients

Metric

Imperial

  • Cuttlefish tagliatelle

  • Nori seaweed pesto

  • Fried quinoa

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