Cuttlefish must be cleaned before cooking, wearing gloves, soaked in water from color and boiled in salted water for 15 minutes. When cooking, spices are added, then a salad is prepared from the boiled cuttlefish or served hot with butter.
How to cook cuttlefish
1. Defrost frozen cuttlefish by holding for a couple of hours at room temperature.
2. Wash cuttlefish.
3. Remove backbone and giblets.
4. Skin, if cuttlefish is needed for salad, peel off.
5. Dip cuttlefish in salted boiled water, cook for 15 minutes.
6. When cooking, add pepper, herbs, lavrushka, onion head.
7. Serve cuttlefish with lemon juice, soy sauce, olive oil and herbs.
Salad with boiled cuttlefish
Rucola – 100 grams
Fresh or frozen cuttlefish – 400 grams
Avocado – 1 piece
Tomatoes – 2 pieces
Quail eggs – 20 pieces
Lemon – half
Olive oil – 3 tablespoons
Black pepper, herbs and salt – to taste
Salted Cuttlefish Salad Put arugula on the bottom of the plate, then cherry tomatoes cut into 2-4 parts, boiled quail eggs , finely chopped avocado, boiled cuttlefish. Season with a mixture of olive oil, lemon juice, salt, pepper and seasonings.
When cleaning cuttlefish, wear gloves to avoid getting your hands dirty. To clean a whole cuttlefish, cut open the body, remove the black pouch and remove all the insides. If cuttlefish ink gets into the dish, it’s not scary, as they are used as a natural dye.
Squid or cuttlefish
Cuttlefish is a close relative of squid, but still has significant differences in appearance, taste and cooking method. Cuttlefish is larger than squid, the meat is denser and thicker, and therefore requires more cooking time.
Boiled cuttlefish for a snack
Boiled cuttlefish is an excellent dish in itself, if you add pepper and parsley during cooking, and then pour olive oil, soy sauce and sprinkle with herbs.