Smoked Cuttlefish Paired With Cold Crisp Vinho Verde!!!!

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leah elisheva

Master of the Pit
Original poster
Sep 19, 2013
Seacoast of New Hampshire
Happy Sunday to all!

Yesterday I smoked fantastic cuttlefish - I have this amazing frozen brand available here and adore it - and just mopped the cuttlefish through safflower oil first, layered them into grill grates atop my little has smoker with hickory chips, high heat for 18 minutes.

They were amazing!! Crispy tentacles & soft, succulent bodies - the softest damn baby calamari ever! Just a luscious and lovely treat!

I drizzled avocado oil over them before plating, shaved some lemon zest, & put some sea salt that was infused with lemon zest & fennel over it, some chopped chives, and it was just so very beautiful and made a fabulous appetizer - healthful & sassy & delicious & fun!

Paired with Portugual's crisp sparkling wine - Vinho Verde ("green wine" in that it is to be drank YOUNG and not cellared) and thus was sensational!

Cheers to all & make today as amazing as you are!!! - Leah
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Thank you Bear55! These were a treat!

And Dave, I agree with you! They are a sensual food & fabulous when smoked indeed! Glad you liked the degree to which they are cooked! I love that crispy tentacle contrast to the soft bodies!

And Justin, thank you so much! It made a great appetizer before roasting a Tuscan whole chicken with some black rice on the side! Happy Sunday to all! Cheers! - Leah is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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