Edition 3 - 2025EducationalOwners

Sally Jenyns' BBQ Cuttlefish and Chorizo Salad

This salad will transport the vibrant flavours of the Mediterranean straight to your vessel.

Days on the water are all about good company, great views and, of course, delicious food that’s enjoyable to prepare. If you’re looking for a meal that combines bold flavours with the simplicity of a boat-friendly recipe, look no further than this BBQ Cuttlefish and Chorizo Salad. Packed with fresh seafood, smoky chorizo, and vibrant greens, this dish is as satisfying as it is easy to toss together. The best part about this recipe? It’s tailor-made for your BBQ on board.

This Cuttlefish and Chorizo Salad is made for life on the water. Easy to prepare, light yet satisfying, and full of flavour, it’s a dish that’s sure to be a hit with your crew. So, next time you’re out on the boat, fire up the grill, throw together this salad, and let the good times – and great flavours – roll.

Click here to watch Sally prepare this delicious dish. Consider pairing with a crisp, light-bodied white wine like Albariño, Vermentino, or Sauvignon Blanc for a suited flavour profile.

CUTTLEFISH AND CHORIZO SALAD (Serves 2)

Ingredients:

400 grams  (14 ounce) cuttlefish, trimmed and sliced

2 chorizo sausages, sliced

1 x 425 grams (15 ounce) tinned white cannellini beans, rinsed and drained

1 large red capsicum, charred and peeled; or 200 grams (7 ounce) bottled roasted capsicum

100 grams (3.5 ounce), mixed oil marinated olives

100 grams (3.5 ounce) rocket leaves, washed

Juice from 1 lemon

1) Fry chorizo on BBQ over a medium heat to release its flavoursome oil.
2) Add cuttlefish to BBQ hotplate and cook in the chorizo oil for 1-2 minutes leaving it just a little undercooked. It will finish cooking in its own residual heat.
3) Drain chorizo on paper towels, allow to cool then tear into little chunks.
4) Meanwhile toss beans, sliced capsicums, olives and rocket into a bowl.
5) Squeeze over fresh lemon juice and add some oil from the olives.
6) Toss chorizo and cuttlefish with salad ingredients.
7) Serve immediately.

Method:

Start by grilling your sliced chorizo sausages over medium heat. The chorizo will release a rich, flavoursome oil, which will come in handy when cooking your cuttlefish.

While the chorizo is working its magic, toss your cannellini beans, roasted capsicum, olives and rocket leaves into a large mixing bowl. These ingredients are easy to store on the boat, and they provide a perfect balance of fresh, hearty, and tangy flavours that complement the seafood and chorizo.

Once your chorizo is nice and crispy, remove it from the grill and place it on paper towels to soak up any excess oil. Let it cool off a bit, then tear it into bite-sized chunks -no need for utensils here, just dive in with your hands!

Take your sliced cuttlefish and toss it onto the BBQ hotplate, letting it cook in the flavoursome oil from the chorizo. Take care to not overcook it. It will only need 1-2 minutes of heat. You want it just undercooked, as the residual heat will continue cooking it. The result? Tender, juicy cuttlefish that’s perfectly complemented by the smoky, rich oil.

Once the cuttlefish and chorizo are ready, toss them with your prepped salad ingredients.

Squeeze fresh lemon juice over the salad and drizzle a little of the olive oil from the marinated olives on top for extra richness. Give everything a final toss, and you’re ready to serve!

This dish is best served immediately, fresh off the grill and while the flavours are still warm.

Serve it as a light lunch after a morning abroad, or as a satisfying dinner after a day of water sports. Bon voyage and bon appétit!

Enjoy!

Revisit the past recipes in our 
“Sally in the galley” series

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