Before cooking, cuttlefish must be cleaned, wearing gloves, soaked in water to remove 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 the cuttlefish.
3. Remove the spine and giblets.
4. Skin, if cuttlefish is needed for salad, peel off.
5. Dip the cuttlefish in salted boiled water, cook for 15 minutes.
6. When cooking, add pepper, herbs, lavrushka, head of onion.
7. Serve cuttlefish with lemon juice, soy sauce, olive oil and herbs.
Boiled cuttlefish salad
Products
Arugula – 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
Cooking salted cuttlefish salad
Put arugula on the bottom of the plate, then cherry tomatoes, boiled quail eggs, finely chopped avocado, boiled cuttlefish, cut into 2-4 pieces. Season with a mixture of olive oil, lemon juice, salt, pepper and spices.
Delicious facts
Peeling cuttlefish
Wear gloves when cleaning cuttlefish to avoid getting your hands dirty. To clean a whole cuttlefish, cut open the torso, remove the black pouch and remove all entrails. If the ink of the cuttlefish gets into the dish, it’s not scary, since it is used as a natural dye.
Squid or cuttlefish
Cuttlefish is a close relative of squid, but it still has significant differences in appearance, taste and cooking method. Cuttlefish are larger than squid, the meat is denser and thicker, and therefore requires a longer cooking time.
Boiled cuttlefish for a snack
Boiled cuttlefish is an excellent dish in itself, if you add pepper and lavrushka during cooking, and then pour olive oil, soy sauce and sprinkle with herbs.