Brixham Calamari in Ink Sauce


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Not many Brits have had the pleasure of eating this bountiful local fish. Similar in taste and texture to a squid, but perhaps a little sweeter and a little thicker. We marinade our cuttlefish – or as we adoringly call it ‘Brixham Calamari’ – in its own ink with tomatoes and herbs to give it a delicate and delicious seaweedy tang.


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