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Recipes with cleaned cuttlefish or squid

3 recipes that use cleaned cuttlefish or squid, with photos, step-by-step instructions and cook times. The quickest, Hot butter cuttlefish, takes 35 minutes. It is most often cooked with garlic, onion and flat-leaf parsley.

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Spaghetti al nero di seppiaSquid ink spaghetti

In Venice and along the Sicilian coast, cuttlefish are cooked in their own ink to make a glossy black sauce that tastes deeply of the sea, a little sweet and briny. Venetian families eat it with spaghetti or with polenta in spring, when cuttlefish come into the lagoon to breed. It looks dramatic and stains everything, including your lips, which is part of the fun. Most fishmongers sell cuttlefish ready cleaned and ink in small sachets. Alcohol is used here: white wine, which you can replace with fish stock. Chef's tip: cook the cuttlefish slowly for half an hour; it goes tough after a quick cook and only turns tender again with time.

60 minItalianPasta & Noodles
by KrazyBadal 0 views

Hot butter cuttlefish

Along Colombo's Galle Road and in the seafood restaurants of Negombo, hot butter cuttlefish is the dish nearly every table orders first, a heap of golden, crunchy strips that disappear while the rice and curries are still on their way. The cuttlefish is scored, dipped in a light, chilli-spiked batter and fried hard, then thrown into a pan of foaming butter with garlic, dried chilli flakes, green chilli and a big handful of spring onion. The result is crisp outside, tender within, rich, salty and properly hot, and it is eaten as a starter or alongside fried rice and a fresh lime. It goes wrong when the cuttlefish fries too long, because it turns rubbery after about two minutes in the oil. Chef's tip: score the inside of each piece in a fine criss-cross so it curls and grabs the batter, and fry in small batches so the oil stays hot.

35 minSri LankanFishSpicy
by KrazyBadal 0 views

Brodetto all'anconetanaTomato fish stew

Fishermen in Ancona made brodetto from the unsold catch, and the city's harbour restaurants still serve it as a festive dish, traditionally with many kinds of fish: scorpionfish, gurnard, monkfish, cuttlefish, mussels and clams among them. Unlike the saffron brodetto further south at Porto Recanati, this one is red, built on tomato, garlic and a sharp splash of vinegar, and every piece of fish keeps its shape in a thick, peppery sauce. It comes to the table in the pot and is spooned over slices of toasted bread rubbed with garlic. Use whatever firm white fish your fishmonger has; the more variety, the better. Chef's tip: layer the fish by cooking time, firm and bony pieces at the bottom, delicate fillets on top, and shake the pot rather than stirring.

85 minItalianFish
by KrazyBadal 0 views

Goes well with cleaned cuttlefish or squid