Cuttlefish: recipes. Cuttlefish specialties and recipes for their preparation

Cuttlefish (the recipe for its preparation will be described below) is a cephalopod mollusk that has 10 tentacles, as well as an ink bag. This animal lives in the waters of the Atlantic Ocean and the Mediterranean Sea. Dishes of cuttlefish, whose recipes we will consider today, are popular all over the world. After all, they are not only delicious and original, but also quite useful. And this is due to the fact that such a marine resident contains up to 80% protein and only 1% fat. This fact makes cuttlefish a valuable product, which is very easy to digest and does not leave behind the heaviness in the stomach.

So how is cuttlefish used in dishes? The recipe for snacks and other culinary creations, we will present below. But before that I want to tell you about how this clam is processed and boiled.

Step-by-step recipe for cooking cuttlefish for various dishes

In most cases, the represented marine resident is sold in frozen stores in supermarkets. That is why we will describe in detail how to cut such a product.

Preparing the shellfish

First cuttlefish should be completely unfrozen. However, it is not recommended to do this with hot water. It is best to take a frozen carcass, wrap it in a waffle towel and leave it at room temperature until it becomes soft and does not lose ice. Further, the shellfish should be well washed under a cold water jet, remove the shell-bone, which is located all over the back, and also cut off the head and take out the entrails.

It should be noted that during the processing of cuttlefish, one should be extremely careful with their ink bag. It must be removed very carefully, first squeezing all the contents into a separate container. In the event that frozen cuttlefish you need in order to cook a light salad or boil for snacks, then it is recommended that they carefully peel off the skin. If you intend to extinguish or fry clams, then the shell is best left, because it will make the taste of the dish more saturated.

Heat treatment

Peeled and prepared cuttlefish should be lowered into boiling salted water and boiled over medium heat for about half an hour. By the way, this time is not suitable for all mollusks. So, small in size and young cuttlefish (the recipe of dishes with this product is presented below) are cooked much faster (for a quarter of an hour). Moreover, we do not recommend purchasing large clams in stores, since its meat always turns out to be tough and not very tasty.

After the sea inhabitant is welded, it must be thrown in a colander, completely deprived of liquid and immediately used for cooking various dishes.

Stuffed Cuttlefish: Recipe for Cooking

To create such an exotic dish you will need:

• Fresh mushrooms - 120 g;
• Young cuttlefish, processed and boiled - 550 g;
• Onion sweet - a pair of heads;
• Cream fat - 250 ml;
• Cheese hard - 130 g;
• Salt sea and any aromatic spices - add to taste;
• Refined vegetable oil - used for frying mushrooms.

Cooking process

To create such an unusual dish you should chop fresh mushrooms, fry them in vegetable oil with chopped onion and spices. Next, you need to grate the hard cheese on a large grater and immediately put it to the mushrooms. After that prepared cuttlefish is required to stuff it with the resulting mass, put it in a deep, oiled form, pour the whipped cream and put in the oven for 20 minutes. To serve such an unusual dinner should be accompanied with a side dish in the form of boiled rice and wedges of fresh tomatoes.

Tasty and juicy pasta with cuttlefish

To prepare this simple but very delicious dish, you need to buy:

• Spaghetti thin (you can take ordinary pasta) - 200 g;
• Cuttlefish - 550 g;
• Bulbs white sweet - 3 heads;
• Tomatoes large fleshy - 3 pcs .;
• Dried basil - ½ spoon;
• Fresh garlic - 2 small teeth;
• Fresh herbs (dill, parsley) - along the beam;
• Refined olive oil - at personal discretion;
• Salt sea and other spices - to taste.

Cooking process

Cuttlefish, the recipe of which can include both thin spaghetti and pasta, turns out to be especially delicious, if you use additional fragrant spices for this dish. Thus, it is necessary to clean the onions, chop them with rings and fry in vegetable oil together with the clam and seasonings. After the products are covered with a golden crust, they need to add a slurry of fresh tomatoes, dried basil, grated chives and chopped greens. In this composition, the dish must be stewed for 10 minutes. In the end, cooked sauce should be laid out boiled spaghetti or pasta, carefully mix everything, warm and serve to the table with fresh vegetables.

Risotto with cuttlefish and her ink

To prepare such an exotic dish, you need to purchase the following components:

• Long grain rice (can be steamed) - 200 g;
• Cuttlefish - 400 g;
• Ink of the mollusc - 7 ml;
• Spices aromatic, sea salt - add at discretion;
• Onion white bulb - 2 pcs .;
• Drinking water, and preferably fish broth - 1 liter;
• Wine dry white - 110 ml;
• Unrefined olive oil - 30 ml.

Cooking process

In a deep sauté pan it is necessary to heat up unrefined olive oil, and then put onions, chopped in cubes, and fry until it is transparent. After that, in the same dishes, you need to add seafood and cook similarly until golden brown.

While seafood with vegetables are fried, you can tackle long grain rice. It must be cleaned, washed, stripped of liquids and put in a sauté pan to cuttlefish. In such a composition, the ingredients should be cooked until the croup has absorbed the oil. Then the products must be flavored with aromatic spices, pour the wine and allow it to completely evaporate on very high heat. After that, the gas needs to be reduced, add cuttlefish ink to the saucepan, stir well, pour 1 liter of boiling water or hot fish broth so that it covers the rice by about 1 centimeter. In such a composition, the components should be cooked under a closed lid until the cereal is ready.

Serve the risotto to the table in hot or warm form with a salad of raw vegetables and fresh herbs.