Cuttlefish

Cuttlefish is one of my recent favorite from the on-line fishmonger, thick flesh full of flavor and very tender. A little bit of cleaning and cutting preparation and one big one is enough for 2 meals.

 

Seared cuttlefish body with leeks

Seared cuttlefish body with leeks

 

 

1. Season scored cuttlefish body with salt and olive oil.

2. Sweat leeks until soft, sear cuttlefish, uncut side first, press to sear well, then flip over for the scored side.

 

Stir fry cuttlefish legs with carrot and parsley

Stir fry cuttlefish legs with carrot and parsley

 

1. Season cuttlefish legs and fins with salt and olive oil.

2. Stir fry carrot slices and parsley until soft, add cuttlefish legs and fins, season with rice wine and soy sauces, cover with lid until cooked through, around 2 minutes.