Fideo seco with cuttlefish

Fideo seco with cuttlefish

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1
For the salsa, cook the onion and tomatoes in a dry frying pan until blackened and charred. Peel the onion quarters, then add to a blender with the tomatoes, chillies and 120ml of the soaking water. Blitz until smooth, then set aside
2
For the fideo, add the vegetable oil to a saucepan and warm over a medium heat. Fry 3 of the garlic cloves for 4 minutes so they infuse the oil with their flavour, then add the noodles and fry until golden and crisp. Drain and set aside
3
Preheat an oven to 250°C. Place a wide ovenproof pan over a medium heat to warm up, then add the onion and cook until caramelised. Add the remaining 2 garlic cloves and cook for 4 minutes, then add the chorizo and use the back of a fork to break up the meat. Fry for a few minutes until beginning to crisp, then stir in the fried noodles. Pour in the salsa and the stock, stir to combine, then cover with tin foil. Cook over a very low heat for 3 minutes, then remove the foil and transfer to the oven for 5 minutes
4
While the fideo seco bakes, prepare the cuttlefish. Combine the parsley stalks, scotch bonnet chilli, capers and kombucha in a bowl, then add rapeseed oil and salt to create a dressing
5
Score the cuttlefish in a criss-cross pattern, ensuring you don’t go all the way through the skin. Add a dash of rapeseed oil to a large pan over a high heat, and once smoking hot, add the cuttlefish. Cook, scored side down, for 30 seconds, then remove from the pan – the residual heat will cook the cuttlefish through
6
To serve, remove the fideo noodles from the oven and place slices of cuttlefish on top. Spoon over the dressing and bring to the table
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