The cuttlefish is a cephalopod mollusc, has ten tentacles and an ink sac, from which, in case of danger, releases brown paint and hides. Having taken a liking to the waters of the Mediterranean Sea and the Atlantic Ocean, this sea inhabitant is popular all over the world, because cuttlefish is a valuable protein and absolutely non-fat product that is easily absorbed by the body. Once you've tasted a cuttlefish dish, you'll love the taste forever.
It is necessary
-
- Cuttlefish carcass
- salt
- tomato
- lettuce leaves
- spices and herbs to taste.
Instructions
Step 1
As a rule, cuttlefish are sold frozen, although fresh chilled products are also found in large supermarkets. When defrosting, in no case immerse the cuttlefish carcass in hot water - it is better to leave it for a while just on a platter, wrapped in a napkin or towel. Then the cuttlefish must be thoroughly rinsed under running cold water, removing the shell-bone located along the entire back, head and entrails. Be careful with the ink sac at the back of the clam, as you must remove it carefully by squeezing the ink into a separate container first. If you are going to make a salad with cuttlefish or simply boil it as a snack, gently peel off the skin. But when stewing or frying cuttlefish, it is not recommended to peel off the skin - it makes the taste of the dish richer.
Step 2
While you are cleaning and rinsing the cuttlefish, place a pot of water on the stove to bring it to a boil. The cuttlefish is dipped in salted boiling water and boiled over medium heat. Cooking time is about 30 minutes. You can add spices to your taste - bay leaves, allspice peas, herbs. An onion is also placed in the broth.
Step 3
If you do not have time to cook the cuttlefish for a long time, you can cut the carcass into small longitudinal strips or rings, in this form the cuttlefish will cook faster. In addition, small molluscs need less time for heat treatment (15-20 minutes), but it is better to leave large cuttlefish in the store altogether - even if you cook it patiently, you will not get food pleasure - the meat will be tough and tasteless.
Step 4
When the cuttlefish is cooked, you need to throw it in a colander and let the water drain. Serve as a snack, you can cut it into pieces, drizzle with lemon juice, drizzle with olive oil and garnish with herbs. For a pungent taste, it is recommended to add garlic, basil, while Italians - true lovers of this sea inhabitant - stew cuttlefish with vegetables and dry white wine.
Step 5
The most pleasant taste of cuttlefish is hot or warm, you can serve rice or peas as a side dish, add a few slices of tomato.
