METHOD

1. To make the bulgur wheat - sauté onion in a pan on medium heat with olive oil until translucent, keep stirring so they do not colour
2. Add the bulgur 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 bulgur 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 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 tight fitted lid, reduce heat to medium low and cook for 20 minutes or until the liquid is fully absorbed
7. Once bulgur wheat is cooked, use a fork to fluff up the grains, set aside to cool
8. To make the aubergine - Pour enough oil into a sauce pan 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 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 bulgur 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 char grill 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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