Cooking Cuttlefish

Cuttlefish dish
Photo: Paul Asman and Jill Lenoble – CC BY 2.0 | cropped to square

BEFORE COOKING:

Thoroughly rinse the cuttlefish, remove the outer membrane and gut it.

COOKING:

Place the cuttlefish into boiling water. Cook the cuttlefish for 30 minutes. At the very beginning, add pepper, thyme, parsley, and bay leaves. Cut a lemon in half, squeeze its juice into the water, then add the squeezed lemon halves into the boiling liquid. Wine may also be added. Cook uncovered. The cooked cuttlefish will be tender – easily pierced with a fork.

AFTER COOKING:

After cooking, salt the water, then drain it and separate the cuttlefish's tentacles; cut the head into smaller pieces.

SERVING SUGGESTION:

Serve the cooked cuttlefish separately, drizzled with wine vinegar and olive oil and sprinkled with white pepper and parsley. It can also be added to salads, sauces, or dishes with rice and vegetables.

Enjoy your meal!