By Marc Fosh
Cooking time: 25–40 minutes
Preparation time: 20 minutes
Pica-pica means “hot and spicy”. A simple and delicious cuttlefish recipe from Mallorca, this is normally served as part of a tapas spread, but I love it as a snack with crusty bread and olive oil. Cuttlefish is the underrated relation of squid and it has a slightly meatier texture and sweeter flavour. Unless you know exactly what you are doing, ask your local fishmonger to clean the cuttlefish, as it is packed with ink and can get very messy!
Heat the olive oil in a heavy saucepan over a low heat, add the onions and sweat until softened but not coloured. Add the cuttlefish, garlic, chilli and wine and cook for 3–4 minutes, until all the wine has evaporated. Add the tomato purée (paste) and chopped tomatoes and season to taste. Cook for a further 20–30 minutes, until the cuttlefish is tender. Sprinkle with chopped parsley and serve immediately.