Cuttlefish Mouth with Grilled Chilli and Wasabi Sauce

I bought a 2.7kg cuttlefish and it has a mouth the size of a ping pong ball. The only place in the world that people eat squid mouth is in Vietnam. In keeping with my attitude of not wasting food, I decided to vacuum poach it at 65 deg C for 45 min. To my surprise, it has a crunchy texture, akin to that of eating raw geoduck clam. I served it with wasabi soy sauce and skinless baked red chilli.

Sepia y Gambas

This is my own creation. The jumbo shrimps are cooked in the same manner as Gambas al Ajillo with lots of garlic in olive oil, bay leaves, a couple of dried chillies and a dash of sea salt and paprika. The cuttle fish is poached and served with salsa verde and lemon.