You will need
- Carcass cuttlefish
- spices and herbs to taste.
As a rule, the cuttlefish is sold in frozen form, though in large supermarkets found fresh chilled product. During thawing, in any case do not immerse the carcass of a cuttlefish in hot water – it is better to leave it for a while just on a plate wrapped in a napkin or towel. Then Cuttle-fish should be thoroughly washed under running cold water, removing the shell-the bone located across the back, head and guts. Be careful with the ink bag located at the rear of the clam, so as to remove it cautiously, squeezing first in a separate container in the ink. If you are going to cook cuttlefish salad or just cook it as a snack food, gently clean the skin. But when braising or roasting cuttlefish skin to clean off is not recommended – it makes the taste more intense.
While you clean and wash the cuttlefish, put on the stove a pot of water to boil. Cuttlefish dipped in boiling salted water and cook on medium heat. Cooking time – about 30 minutes. You can add water to taste – Bay leaf, allspice pepper, parsley. Also in broth put the onion.
If you don't have time to cook the cuttlefish for a long time, you can cut the carcass into small longitudinal strips or rings, in this way the cuttlefish is cooked faster. In addition, small clams need less time for heat treatment (15-20 minutes), but larger catfish it is better to leave in the store – even if you patiently cook, the pleasure of eating does not get meat will be tough and tasteless.
When the cuttlefish is cooked, you need to drain it in a colander and drain off the water. Feeding as a snack, you can slice it into pieces, sprinkle with lemon juice, drizzle with olive oil and garnish with greens. For the sharpness of the taste is recommended to add garlic, Basil.And the Italians are the true lovers of this sea inhabitant - stewed cuttlefish with vegetables and dry white wine.
The most pleasant taste of cuttlefish in hot or warm, garnish you can serve rice or peas, add a few slices of tomato.