chop the cuttlefish tentacles and wings until very fine. Cut the cuttlefish bodies in half lengthways and stack one half on top of the other in vacuum-pack bags and seal. Freeze the cuttlefish bodies in the bags
for at least two hours
until frozen solid.
Heat a frying pan until hot
add the minced tentacles and wings and cook
over a medium heat
until all the liquid comes out. Drain the cuttlefish mince
discarding the liquid.
In a separate frying pan
add the olive oil and gently fry the shallot and garlic with the bouquet garni
Add the brandy and cook until it has reduced in volume
add the wine and reduce in volume again
by half.
Add the chilli flakes and top up the pan with water
until just covering the pan contents. Bring the pan up to the boil
then reduce the heat to a simmer and cook for 15 minutes until the cuttlefish is tender
and the volume of liquid has reduced. Check the seasoning
and add salt and freshly ground black pepper to taste.
Just before serving
bring a pan of water up to the boil. Take the frozen cuttlefish bodies out of the freezer and remove from the vacuum-pack bags. Thinly slice the frozen cuttlefish bodies
into 2mm/â…›in slices. Drop the cuttlefish slices into the boiling water and cook for 10-15 seconds.
Drain well and mix with the softened butter
salt and freshly ground black pepper.
To serve
spoon the cuttlefish slices into serving bowls and spoon the cuttlefish ragout on top. Finish with some grated parmesan and chopped parsley.
