Cuttlefish, Chorizo, Tomatoes and Chickpeas

Submitted by Amamoor Lodge | Print this page
Aclaimed Chef and Food and Food Tourism Ambassador for the Gympie region, Matt Golinski has a passion for local food.

Serves 4


500gm cuttlefish, scored and cut into triangles

500gm fresh chorizo, blanched in boiling water, skinned and cut into 5mm rounds

500gm heirloom tomatoes, diced

½ cup flat leaf parsley

1 red onion, finely sliced

1 x 400g can chickpeas, drained and rinsed

1 clove garlic

50ml lemon juice

50gm tahini

½ tsp smoked paprika

50ml cold water

salt and pepper

50ml sherry vinegar

100ml extra virgin olive oil

1tsp Dijon mustard

pinch saffron


In a food processor blend half of the chickpeas, garlic, lemon juice, tahini, smoked paprika and water to make a fine paste. Season with salt and pepper.

Mix together the remaining chickpeas, tomatoes, parsley and red onion.

Whisk together the vinegar, saffron, olive oil and mustard.

In a heavy based pan, quickly cook the cuttlefish and chorizo in a small amount of vegetable oil until the cuttlefish is just cooked and the chorizo is lightly coloured.

Mix with the salad ingredients and toss with the dressing. Season well with salt and pepper.

Divide the chickpea puree between 4 plates and arrange the salad on top.

Drizzle with any remaining dressing.

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