Char-Grilled Cuttlefish Stuffed with Bulgar on a bed of Tamarind Aubergine

by Zarina
Char Grilled Cuttlefish Stuffed with Bulgar on a bed of Tamarind Aubergine

This cuttlefish is just incredible; it’s packaged fully cooked and was so ridiculously easy to prepare. Why, oh why is cuttlefish so underrated? So tender and flavourful, less chewy than squid with a milder and creamier taste, I wanted a char on the outside, so after stuffing the cuttlefish, I brushed it with gorgeous Brindisa EVOO and flame-grilled it on the BBQ. The grill gave it the most delicious charred flavour, with the tentacle parts going crispy on the edges, which just made it so delicious.

Stuffed with Bulgar wheat, which I made with Brindisa Fritada Pepper & Tomato Sauce, onions, butter, chicken stock, and a pinch of the beautiful Brindisa Santo Domingo Smoked Bittersweet Paprika, I also added a touch of their Paella seasoning which lifted the whole dish to another level.

To make the sauce, I sautéed, sliced onions until golden with garlic, tamarind, cinnamon, and honey, then added Brindisas spicy tomato sauce and fried aubergine wedges. The combination of the three elements was just so perfect together; it was a beautiful dish which I was really proud of!!

Char Grilled Cuttlefish Stuffed with Bulgar on a bed of Tamarind Aubergine

Char Grilled Cuttlefish Stuffed with Bulgar on a bed of Tamarind Aubergine

Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 100g Bulgar Wheat
  • Brindisa Olive Oil
  • 1 Small Onion chopped fine
  • 1 Jar Brindisa Fritada Pepper and Tomato Sauce
  • 100g Bulgar wheat
  • Sea salt
  • Freshly ground pepper
  • ¼ tsp Santo Domingo Smoked Paprika Bittersweet
  • ½ tsp Paella Seasoning
  • 2 tbsps Butter
  • 200ml Chicken stock
  • 1 Brindisa Steamed Cooked Whole Cuttlefish
  • 1 small handful of fresh parsley chopped
  • Garnish – Lemon wedges, Chopped fresh parsley
  • Oil for frying
  • 1 Large Onion halved and thinly sliced into half-moons
  • 6 Garlic cloves peeled and cut into slivers
  • ¼ tsp Cinnamon ground
  • 1 tbsp Thick unsweetened Tamarind paste
  • 1 Jar Brindisa Salsa Brava Spicy Tomato Sauce
  • 2 tbsp Clear Honey
  • 2 Aubergines, halved, stem removed and slice each piece into 4 wedges
  • Sea salt
  • Black pepper


  1. To make the bulgar wheat – sauté onion in a pan on medium heat with olive oil until translucent; keep stirring, so they do not want colour.
  2. Add the bulgar wheat to the pan and cook for a few minutes, coating it in the olive oil completely.
  3. Add the paella seasoning and paprika to the bulgar and mix well
  4. Add fritada pepper tomato sauce, stir for a few minutes, and season with salt and pepper
  5. Cook for a few minutes more, making sure the mixture does not burn, you can add more oil if needed and butter to the pan, pour in the stock, and stir well
  6. Cover the pan with a tightly fitted lid, reduce heat to medium-low and cook for 20 minutes or until the liquid is fully absorbed
  7. Once bulgar wheat is cooked, use a fork to fluff up the grains, set them aside to cool
  8. To make the aubergine – Pour enough oil into a saucepan to deep fry the aubergines and heat on high heat; add the aubergine wedges and deep fry for about 15 minutes, turning occasionally
  9. When browned and thoroughly cooked, remove the aubergine with a slotted spoon and set it aside to drain on kitchen paper
  10. In another saucepan, add a little oil on medium heat and add the sliced onions, cook until starting to brown slightly, about 10 minutes
  11. Add the garlic cloves, and cinnamon to the saucepan and cook for a couple of minutes
  12. Stir in the tamarind and honey, then add the Salsa Brava spicy tomato sauce and season well
  13. Reduce the heat and simmer for 10 minutes, add the aubergine wedges to the sauce, and carefully stir
  14. Carefully remove the tops of the cuttlefish and stuff with the bulgar wheat so that the mixture is packed in quite tightly; Secure the tops or sides together with toothpicks
  15. Make small criss-cross indentations with a sharp knife just 1mm through the cuttlefish on both sides, brush generously with olive oil, and season with salt and pepper
  16. Heat a grill pan until smoking, brush with olive oil, add the cuttlefish, and chargrill until browned generously on all sides, about 15 minutes in total.
  17. Remove cuttlefish to a chopping board to rest for 5 minutes
  18. Arrange the Tamarind Salsa Brava Aubergine on a serving plate
  19. Remove the toothpicks from the cuttlefish and carefully slice into 8 pieces starting with the top first
  20. Arrange the cuttlefish on top of the aubergine and drizzle with olive oil
  21. Garnish with chopped fresh parsley and lemon wedges. Enjoy!
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