It’s a Monday afternoon in April and I’m upset because lunch is over. I am currently on a Workaway placement at a cooking school in Vejer de la Frontera. I undertook a week’s cooking course at this same school (Annie B’s Spanish Kitchen) last July because all I wanted to do was to cook and explore a part of Spain I had never heard of. It was an eye opening experience and I continued to stay in touch with the school’s founder. In March 2016 I was offered the opportunity to assist her at the cookery school.
Whilst I was preparing a foodie Instagram post (a daily ritual at the school) a post from food journalist Fiona Beckett instantly caught my eye. It was of a spectacular looking dish from Moro Restaurant in London. I visited their page and recognised that it must have been their Cuttlefish Koftas with Fried Capers, sitting proudly on a chargrilled red pepper. It was stunning and I had to recreate it.
The following morning, after having eagerly searched for a recipe to understand which other ingredients were used, I realised my best option was to ring the restaurant itself. So I did. I called up, explained to Front of House that I was a crazy foodie living in Andalucía and desperate to reproduce what I had seen on my Instagram. Within a few minutes I found myself speaking directly with co-founder Sam Clark who was the nicest gentlemen and enthusiastic to share the ingredients with me. This in itself was mind-blowing, since I adore eating at Moro when I’m in London and find the story behind the restaurant’s opening really inspiring. During our conversation both Sam and I shared a common passion for Mediterranean food.
At this point I was buzzing (the only way I can describe it). I headed straight for the Barbate fish market (the meca of fresh fish on the Costa de la Luz) to buy my cuttlefish and got straight to work. I have created this recipe with the ingredients at hand, letting the ingredients speak for themselves in this Moorish/Andaluz inspired dish.