Cuttlefish pappardelle with pesto

  • medium
  • 6
  • 30 minutes
4.00

In this recipe from Nieves Barragán Mohacho, fresh cuttlefish is sliced thinly into ribbons, resembling pappardelle pasta, then fried quickly. It's served with a vibrant Spanish take on pesto, using manchego cheese in the place of Parmesan.

First published in 2024

Ingredients

Metric

Imperial

Pesto

Cuttlefish

  • 50g of Panko breadcrumbs
  • 720g of cuttlefish, cleaned, with membrane removed
  • 1 handful of chervil, finely chopped, plus an extra pinch for garnish
  • 1 dried chilli, finely sliced
  • olive oil, for frying

Method

1

Blitz all of the pesto ingredients together except for the cheese

2

Add the manchego and blend again

3

Heat some olive oil over a medium-high heat. Add the panko and cook until toasted and golden, then remove from the pan

  • olive oil, for frying
  • 50g of Panko breadcrumbs
4

Cut the cuttlefish into very thin long strips, like pappardelle

  • 720g of cuttlefish, prepared
5

Heat up a large saucepan over a high heat, then add a drizzle of olive oil and cook the cuttlefish 120g at a time, very quickly

  • olive oil, for frying
6

Season with salt and pepper, and repeat with the next portion of cuttlefish

7

Dress the cooked cuttlefish with some chervil and then serve over the pesto, garnished with the fried panko breadcrumbs, more chervil and the chilli

  • 1 handful of chervil, finely chopped, plus an extra pinch for garnish
  • 1 dried chilli, finely sliced
First published in 2024

A figurehead for Spanish food in the UK, Nieves Barragán Mohacho has won Michelin stars at multiple restaurants since moving to London from the Basque Country in 1998. At her lauded restaurant Sabor, she showcases the breadth of Spanish cuisine through simple but perfectly executed dishes.

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