Just as cuttlefish change colour to hide themselves from prey on the sea bed, so in the kitchen they take on the flavours of their companion ingredients in a beguilingly delicious way. Heat up a wok with oil for deep-frying, or heat up a deep-fryer. Serves four. One of these little black dishes should be a central component of every adventurous cook's culinary wardrobe. Serves two. If you've never experienced it, you cannot imagine the sheer quantity and staininess of ink which will emerge from a cuttlefish. Drizzle over a little chilli oil, squeeze on some orange juice, sprinkle with a pinch of sea salt, chilli flakes and a few grinds of pepper. That said, it can be tricky to locate the ink sac among the rest of the messy, soft innards, so alternatively simply scoop the entire inky contents of the cuttlefish's body into a bowl, stir to release as much ink as possible, then strain out any "bits" through a sieve. Cut the cleaned cuttlefish pouches into 1cm-thick strips and set aside with the tentacles. 4 medium cuttlefish, cleaned, ink reserved1 tbsp olive oil2 garlic cloves, finely sliced400g tinned tomatoes200ml fish stockThinly pared zest of a lemon2 bay leaves100ml dry sherry1 small bunch flat-leaf parsley, finely choppedSalt and freshly ground black pepper, For the stuffing1 tbsp olive oil1 onion, finely diced4 garlic cloves, finely sliced1 celery stick, finely diced50g long grain white rice1½ tsp chopped rosemary1½ tsp chopped thyme200g cooking chorizo, rind removed, meat crumbledA squeeze of lemon. If so, cuttlefish is for you. Adjust the seasoning to taste, adding more lemon juice if necessary, and serve. Segment the oranges, reserving any juice in a bowl. Leave for two hours. Add the cuttlefish and fry over a high heat until lightly browned. You can even rinse the body out a few times, sloshing the fluids with a tablespoon or two of water to maximise the inky return. Skewer three (3) cuttlefish balls into one bamboo skewer and drizzle each skewer with chili sauce. If you should find fresh, or uncleaned cuttlefish, you will need to clean it like a squid. Cuttlefish Recipes 145 Recipes. If you're lucky enough to get a really fresh cuttlefish try using it raw in a fresh sashimi recipe like this one where you can simply replace the squid with cuttlefish. Leave to cool, then stir in the tentacles, along with the other stuffing ingredients, some salt and pepper, and mix. Before adding the ink, it is best to wear some plastic gloves. Halfway between squid and octopus, the cuttlefish has only modest tentacles but beats them both for body meat, which comes in a great white thick slab. West Coast Foods is the well-known exporter and supplier of a wide variety of high-quality fresh and frozen sea food. About 30 minutes before the end of the cooking time, warm some olive oil in a saucepan, sweat the chopped fennel for five minutes, and add to the cuttlefish pot. Deep-fry the cuttlefish balls until they turn golden brown. Add the garlic, cook for a minute, add the tomatoes and bring to a simmer. The wings can be kept, too, if you're planning a slow-cooked dish, but they're too tough for quick frying or grilling. However you try it, though, please do try it. Last updated Nov 23, 2020. Squid and cuttlefish do not need to cook for very long. Be aware that it will smoke a lot and this will give the fish a ‘plancha-style’ aroma. How to Clean Cuttlefish . Stir occasionally to make sure the sauce doesn't catch on the base of the pan. This recipe is only 25 calories per serving. If you love squid, you'll probably love cuttlefish, too – it has a slightly meatier texture and sweeter flavour. They are a bit messy to clean, but they are well worth the trouble. Begin by separating the head and tentacles from the body, much as you would a squid, with a firm pull on the head – a few innards will be left behind, including, usually, the ink sac. Nov 3, 2015 - For the best recipes and information about Cuttlefish - check out: http://www.webspasm.com/s/cuttlefish. Notify me of followup comments via e-mail. Cut just below the eyes to free the legs, cut out the little beak the cuttlefish eats with, remove the icky stuff within the head and take out the "cuttlebone," a … Squeeze the orange membrane into the same bowl – you need about 100ml of juice altogether. Chargrill the cuttlefish on both sides for 30-40 seconds only. It may not be the most obedient ingredient you'll use, but it's one of the most intriguing and delicious. And then there's the ink. Heat the rest of the oil in a frying pan. Fried Cuttlefish Balls (炸墨鱼丸): —They are nice little treats, ones that I particularly enjoyed eating, especially when they are dipped in a spicy condiment such as Lingham’s hot sauce. If you can’t find cuttlefish, you can subsitute it by squid for cooking this recipe. The ink – it gets everywhere. For the stuffing, heat the oil in a small pan, add the onion, garlic and celery, and sauté very gently until soft. Rinse and pat dry with paper towels. Recognized in this industry as the foremost manufacturer, exporter and supplier, we are affianced in offering our clients Frozen Cuttlefish.The offered cuttlefish is widely used in domestic and commercial kitchens to prepare tasty dishes that are enriched with vitamins, calcium and other beneficial nutrients. Next, gently poke inside the body to find the ink sac, then carefully snip it free with scissors and place in a bowl, adding any loose ink that can be poured from the body cavity. CUTTLEFISH STEW. 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