Marseillan, France


Rouge & pan seared cuttlefish

red pepper purée & chorizo with thyme


  • 6 Cuttlefish
  • 2 Red peppers
  • Chorizo
  • Thyme
  • 1 Sliced onion
  • 1/2 Sliced garlic clove


  1. Colour in a little bit of oil the onion and the garlic, add the pieces of sliced pepper as well as the spices, leave to simmer for 20 minutes.
  2. Season with salt and pepper and withdraw the thyme and the bay leaf.
  3. Mix everything with a mixer and pass in a colander and keep warm.
  4. Wash carefully the seiches and gut the inside then rub with a tea towel with coarse salt in order to get rid of the small skin.
  5. Cut in small stripes the chorizo and place it in a oven safe dish with the thyme.
  6. Divide into square with the tip of a knife the seiches and sear for 10 seconds with a dash of olive oil.
  7. Briefly cook the stripes of chorizo with thyme in the oven.
  8. Present the seiches onto two large plates, add the mash of pepper and finish dressing with the stripes of chorizo with a dash of olive oil.