Baby Cuttlefish and their Eggs with Spring Onion, Peas and Sweet Potato



600g baby cuttlefish
100g cuttlefish eggs
800g sweet potatoes
200g peas
100g spring onions
100ml extra virgin olive oil
4 garlic cloves
1 lemon, juiced, the skin zested and cut into thin juliennes
fleur de sel, to taste
1 lemon


Wash the baby cuttlefish, carefully removing the ink sacks without bursting and thoroughly cleaning the bodies and tentacles.

Bake the sweet potatoes, seasoned with salt, on a baking tray covered with tin foil for about one hour.

Shell the peas and sauté them quickly in olive oil.

Season the cuttlefish and roe with salt and fry the cuttlefish in a splash of olive oil until golden. Add the roe and the garlic (crushed and unpeeled), turning once so they are cooked on both sides. Remove the cuttlefish and roe from the pan. Now add the cuttlefish ink to the olive oil and cook until heated through.
Refresh with lemon juice and a julienne of lemon zest.

Serve the baby cuttlefish and roe with the sweet potato cut into slices, the peas, the ink sauce and finely chopped spring onions.

Chef: Bertílio Gomes
Livro: Algarve Mediterrânico

Maria Manuel Valagão, Vasco Célio, Bertílio Gomes