Cuttlefish are cephalopods that live in the waters of the Mediterranean Sea and the Atlantic Ocean. Dishes made from this seafood are considered not only original and tasty, but also healthy. This is due to the fact that cuttlefish contains up to 80% protein and only 1% fat. Shellfish are very popular in Mediterranean and South Asian cuisines.
Most often, cuttlefish are sold frozen, so they must be thawed before cooking. This should be done at room temperature. When the clam is soft, rinse it under cold water, remove the shell-bone that runs along the entire back, cut off the head, remove the insides. Remove the ink bag very carefully, first squeeze out its contents into a separate cup.
If you need cuttlefish for cooking a snack or salad, remove the skin from them, if for the second course, leave the shell, during cooking it will give a rich taste. Cook the seafood in salted boiling water for about 30 minutes. After cooking, fold in a colander to drain all the liquid.
Stuffed cuttlefish
To prepare the dish, prepare 100 g of fresh mushrooms, 500 g of boiled cuttlefish, 2 onions, 250 ml of 35% cream, 100 g of hard cheese 100, salt, seasonings.
Rinse the champignons and chop, fry in vegetable oil with finely chopped onions. Salt, add spices to taste. Grate the cheese on a coarse grater, add to the mushrooms. Stuff the prepared cuttlefish with mushroom mass, put in a greased frying pan, fill everything with whipped cream, put in the oven for 15-20 minutes. Serve with boiled rice and fresh tomato wedges.
Risotto with cuttlefish and ink
For this exotic dish, take 200 g of steamed long-grain rice, cuttlefish weighing about 400 g, 8 ml of clam ink, 2 onions, 100 ml of dry white wine, salt, spices, a liter of fish broth, 50 ml of unrefined olive oil.
Heat the oil in a deep frying pan, add the diced onion to it, fry until it becomes transparent. Rinse the defrosted cuttlefish, remove the insides, cut into small pieces, add to the onion, fry until golden brown. Sort the rice, rinse in salted water, put in a frying pan with seafood, simmer until the cereal absorbs all the oil.
Salt, add your favorite spices, pour wine over everything, continue cooking over high heat until the liquid evaporates. Reduce the fire, add ink, broth (boiled water) so that it covers the cereal by about a centimeter. Cover, cook until rice is done. Serve warm with fresh vegetable salad.
