Cuttlefish Au Gratin
(Seppie Gratinate)
Ingredients:
6 tablespoons extra virgin olive oil, plus extra for drizzling
2 garlic cloves, chopped
2 and 1/4 lbs (1 kg) cuttlefish, cleaned and cut into strips
1 tablespoon capers, drained and rinsed
2 oz (50 grams) green olives, stoned and chopped
1 fresh flat leaf parsley sprig, chopped
2 oz (50 grams) breadcrumbs
Salt and pepper
Directions:
Heat the olive oil in a flameproof casserole, add the garlic and cuttlefish and cook over a high heat until golden brown.
Season with salt and pepper, add the capers and olives, lower the heat, cover and simmer gently for about 45 minutes.
Preheat the oven to 180°C (350°F) Gas Mark 4.
Mix together the parsley and breadcrumbs and sprinkle the mixture over the cuttlefish.
Drizzle with olive oil and bake for about 10 minutes. Serves 6.