Tagliatelle of Cuttlefish and Quinoa Recipe - Great Italian Chefs

Step 1

Preheat a water bath to 50°C

Step 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

Step 3

Preheat the oven to 120°C/gas mark ½

Step 4

Remove the cuttlefish from the vacuum bag and wrap in cling film. Place in the freezer for 1 hour

Step 5

Meanwhile, spread the nori on a baking tray and bake in the oven for 15–20 minutes, or until dry

Step 6

Blitz the nori with the sesame, then add the oil until it forms a similar consistency to pesto. Transfer to a squeezy bottle

Step 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

Step 8

Preheat the oven to 100°C/gas mark ¼

Step 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

Step 10

Dry in the oven for 30 minutes, then turn the oven down to 70°C and dry for 2 more hours

Step 11

Preheat a deep-fryer or a medium, deep saucepan of oil to 180°C

Step 12

Fry the quinoa in the hot oil until crisp and golden

Step 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