24 Delicious Cuttlefish Recipes for Seafood Lovers

Venturing into the world of seafood can be intimidating, but one dish that’s sure to make a splash is cuttlefish! With its unique texture and flavor profile, it’s a game-changer for home cooks. From spicy stir-fries to rich pasta dishes, our roundup of 24 Delicious Cuttlefish Recipes has got you covered. Keep reading to discover the perfect way to incorporate this underrated seafood star into your meals!

Grilled Cuttlefish with Lemon and Herbs

Looking for a seafood dish that’s both elegant and easy to prepare? Look no further! Grilled cuttlefish with lemon and herbs is a perfect summer recipe that’s sure to impress your family and friends. This Mediterranean-inspired dish is packed with flavor, texture, and visual appeal.

Ingredients

• 1 lb cuttlefish, cleaned and sliced into 1-inch thick rounds (ask your fishmonger for assistance)
• 2 lemons, juiced (about 2 tbsp freshly squeezed lemon juice)
• 4 sprigs of fresh rosemary, chopped (or any other herbs you prefer, such as thyme or parsley)
• 4 cloves of garlic, minced (1 tsp crushed)
• 2 tbsp olive oil (adjust to taste)
• Salt and pepper, to taste
• Optional: 1/4 cup white wine, for added depth of flavor

Instructions

1. Preheat your grill to medium-high heat (375F). Make sure the grates are clean and brush them with a small amount of olive oil to prevent sticking.
2. Season the cuttlefish slices with salt, pepper, and chopped rosemary. Set aside for about 10 minutes to allow the seasonings to penetrate the meat.
3. In a separate bowl, whisk together lemon juice, minced garlic, and olive oil (about 2 tbsp). Brush this mixture evenly onto both sides of the cuttlefish slices.
4. Place the prepared cuttlefish on the preheated grill, away from direct flames. Close the lid and cook for about 4-5 minutes per side, or until the cuttlefish is opaque and slightly charred.
5. If using white wine, brush it onto the cuttlefish during the last minute of cooking to add an extra layer of flavor.
6. Once cooked, transfer the grilled cuttlefish to a serving platter. Garnish with additional rosemary sprigs and serve immediately.

The combination of tender cuttlefish, tangy lemon, and fragrant herbs creates a dish that’s both refreshing and satisfying. The charred texture from grilling adds a delightful smokiness that complements the delicate flavor of the seafood perfectly. Try serving this with a side of grilled vegetables or a simple green salad for a light and healthy summer meal.

Cuttlefish Ink Pasta

Among the vibrant culinary scenes in Italy and Spain, a dish has been making waves for its dramatic presentation and bold flavors Cuttlefish Ink Pasta. This recipe may seem intimidating at first glance, but don’t worry; with our step-by-step guide, you’ll be whipping up this seafood masterpiece in no time.

Ingredients

• 12 oz (340g) fresh cuttlefish ink pasta (or substitute with black squid ink spaghetti)
• 2 tbsp (30g) olive oil
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1 cup (240ml) dry white wine
• 1/4 cup (60ml) freshly squeezed lemon juice
• 1 tsp (5g) dried thyme
• 1 tsp (5g) paprika
• Salt and pepper, to taste
• 8 oz (225g) cuttlefish, cleaned and sliced into thin strips
• Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil at 212F (100C). Cook the cuttlefish ink pasta according to package instructions until al dente. Reserve 1 cup of pasta water and then drain.
2. In a large skillet, heat 1 tbsp (15g) olive oil over medium-high heat (375F or 190C). Add chopped onion and saut for 2-3 minutes until translucent. Be cautious not to burn the onion stir frequently!
3. Add minced garlic and cook for an additional minute, stirring constantly to prevent burning.
4. Pour in white wine and lemon juice; stir to deglaze the pan. Bring the mixture to a simmer and cook until reduced by half (about 5 minutes). This step is crucial don’t rush it!
5. Add dried thyme, paprika, salt, and pepper. Stir well to combine.
6. Reduce heat to medium-low (300F or 150C). Add sliced cuttlefish; cook for 2-3 minutes until slightly caramelized. Don’t overcook the seafood it should still be tender!
7. Combine cooked pasta, reserved pasta water, and the cuttlefish mixture in a large serving bowl.
8. Toss everything together to coat the pasta evenly. Garnish with chopped parsley and serve immediately.

This Cuttlefish Ink Pasta boasts an intense, dark color from the squid ink, while the seafood adds a pop of flavor and texture. Serve with a side salad or garlic bread for a well-rounded meal. For an added twist, try pairing it with a glass of dry white wine or a sparkling water with lemon.

Stuffed Cuttlefish with Rice and Pine Nuts

Savoring the flavors of the Mediterranean, we’re diving into a recipe that’s sure to become a new favorite. Today, we’ll be tackling a dish that combines tender cuttlefish with fragrant rice and crunchy pine nuts. This stuffed delicacy is a masterclass in textures and tastes.

Ingredients

• 1 pound large cuttlefish, cleaned and patted dry
• 2 cups cooked white rice (preferably day-old)
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 1 teaspoon paprika
• 1/4 cup pine nuts, toasted (see note)
• Salt and pepper to taste
• Lemon wedges for serving (optional)

Instructions

1. Rinse the cuttlefish under cold water, then pat it dry with paper towels. Set aside.
2. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and saut for about 5-7 minutes, or until translucent and slightly caramelized.
3. Add the minced garlic to the saucepan and cook for another minute, stirring constantly to prevent burning.
4. In a separate bowl, combine cooked rice, toasted pine nuts, chopped parsley, paprika, salt, and pepper. Mix well to incorporate all the ingredients.
5. Stuff each cuttlefish with the rice mixture, dividing it evenly among the four pieces. Secure the filling by tying kitchen twine around each one (optional).
6. Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil and carefully place the stuffed cuttlefish in the skillet.
7. Sear the cuttlefish for about 2-3 minutes on each side, or until they develop a golden-brown color and firm up slightly. Transfer the skillet to the preheated oven (400F) and bake for an additional 8-10 minutes, or until the fish is cooked through.
8. Remove the cuttlefish from the oven and let it rest for a few minutes before slicing. Serve immediately with lemon wedges on the side, if desired.

This dish truly shines when you take your first bite the tender cuttlefish gives way to the flavorful rice filling, while the pine nuts add a delightful crunch. For an added touch, serve it alongside a simple green salad or a warm pita bread for a satisfying meal that’s sure to please even the pickiest eaters.

Cuttlefish and Potato Stew

Visiting the coast of Maine last summer, I was introduced to a hearty Cuttlefish and Potato Stew that quickly became a favorite. This rich and satisfying dish is perfect for a chilly evening, and its bold flavors will transport you straight to the Atlantic coast.

Ingredients

• 1 lb cleaned cuttlefish, cut into 1-inch pieces
• 2 large potatoes, peeled and diced (about 2 cups)
• 1 large onion, chopped (about 2 cups)
• 3 cloves garlic, minced
• 1 cup all-purpose flour
• 2 tsp paprika
• 1 tsp dried thyme
• 1/4 cup white wine (optional)
• 4 cups fish stock, warmed
• 2 tbsp unsalted butter
• Salt and pepper to taste

Instructions

1. Heat the butter in a large saucepan over medium heat (around 325F). Add the chopped onion and cook until translucent, about 5-7 minutes. Monitor for browning; adjust the heat as needed.
2. Add the minced garlic to the saucepan and saut for an additional minute, stirring constantly to prevent burning.
3. Season the cuttlefish pieces with salt and pepper. Add them to the saucepan and cook until they release their juices and start to change color, about 3-4 minutes per side.
4. In a separate bowl, mix together the flour, paprika, and thyme. Gradually add this mixture to the cuttlefish in the saucepan, stirring constantly to avoid lumps.
5. Gradually pour in the warmed fish stock, whisking continuously to prevent lumps. If using white wine, add it now. Bring the stew to a gentle simmer and cook for 10-12 minutes or until the potatoes are tender when pierced with a fork.
6. Serve hot, garnished with chopped fresh parsley or thyme if desired. This stew pairs particularly well with crusty bread or over egg noodles.

As you take your first bite of this Cuttlefish and Potato Stew, the tender cuttlefish will melt in your mouth, releasing a rich seafood flavor that’s perfectly balanced by the subtle sweetness of the potatoes. A sprinkle of parsley adds a burst of freshness to this satisfying dish.

Fried Cuttlefish Rings with Garlic Mayonnaise

Diving into the world of seafood, we have a delightful treat for you – Fried Cuttlefish Rings with Garlic Mayonnaise. This dish is a perfect combination of crispy and tender, with a tangy twist from the garlic mayonnaise.

Ingredients

• 1 pound cuttlefish tubes, cleaned and cut into rings
• 1 cup all-purpose flour
• 2 teaspoons paprika
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup buttermilk
• Vegetable oil for frying
• Garlic Mayonnaise (see below for recipe)

Instructions

1. Mix together flour, paprika, salt, black pepper, and cayenne pepper (if using) in a shallow dish.
2. In another shallow dish, pour the buttermilk.
3. Dip each cuttlefish ring into the buttermilk, coating completely, then roll in the flour mixture to coat. Place coated rings on a plate or tray. Repeat with remaining cuttlefish rings.
4. Heat about 1/2-inch (1 cm) of vegetable oil in a large skillet over medium-high heat until it reaches 350F (175C).
5. Carefully place the coated cuttlefish rings into the hot oil, being mindful not to overcrowd the skillet. Fry for 2-3 minutes on each side or until golden brown.
6. Using a slotted spoon, remove the fried cuttlefish rings from the oil and place them on paper towels to drain excess oil.
7. For Garlic Mayonnaise: Mix together 1/2 cup (120 ml) mayonnaise, 2 cloves minced garlic, 1 tablespoon freshly squeezed lemon juice, and salt to taste. Refrigerate until ready to serve.

When you take a bite of these crispy fried cuttlefish rings with the creamy garlic mayonnaise, the combination is absolute perfection. The crunchy exterior gives way to tender cuttlefish, while the tangy mayonnaise adds a delightful contrast in texture and flavor.

Cuttlefish Risotto with Saffron

Knowing the perfect dish to serve at a summer dinner party can be daunting, but look no further. We’ve got just the thing an elegant Cuttlefish Risotto with Saffron that’s sure to impress even the most discerning palates.

Ingredients

• 1 lb cleaned and cut into small pieces cuttlefish, rinsed under cold water and drained well
• 2 cups Arborio rice (do not substitute with regular white or brown rice)
• 4 cups fish stock, warmed to a temperature of exactly 170F (76.7C)
• 1/4 cup saffron threads, soaked in 2 tablespoons hot water for at least 30 minutes
• 2 tablespoons olive oil
• 1 small onion, finely chopped (about 1/4 cup or 60g)
• 3 cloves garlic, minced (about 1 tablespoon or 15g)
• 1/4 cup dry white wine (such as Pinot Grigio)
• Grated Parmesan cheese (at least 1/2 cup or 120g), for serving
• Sea salt and freshly ground black pepper, to taste

Instructions

1. Rinse the cuttlefish pieces under cold water, pat them dry with paper towels, and set aside.
2. In a large saucepan, heat the olive oil over medium heat (around 325F or 165C). Add the chopped onion and cook for exactly 4 minutes, stirring occasionally, until it’s translucent and slightly caramelized. Be careful not to burn the onion this will ruin the entire dish.
3. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
4. Now add the Arborio rice and stir to coat the rice in oil and mix with the onions and garlic. Cook for exactly 2 minutes, until the rice is slightly toasted.
5. Add the white wine and cook, stirring constantly, for about 1-2 minutes or until the liquid has almost completely evaporated. This step should take around 5-6 minutes in total keep an eye on your timer.
6. Warm the fish stock to exactly 170F (76.7C) and gradually add it to the rice mixture, stirring continuously in a smooth, flowing motion (don’t stop!). Each time you add more liquid, wait for the previous addition to be mostly absorbed before adding the next this is crucial for achieving that perfect creamy texture.
7. Continue cooking and stirring for about 20-25 minutes or until the rice is cooked al dente (should feel slightly firm in the center) and the risotto has a creamy consistency. Don’t overcook!
8. Stir in the soaked saffron threads, including their liquid, and cook for an additional minute.
9. Add the cuttlefish pieces to the saucepan and stir gently to combine with the rice mixture. Cook for exactly 2-3 minutes or until the cuttlefish is opaque and slightly firm to the touch.
10. Season the risotto with salt, black pepper, and a sprinkle of grated Parmesan cheese. Stir well to combine and cook for an additional minute.

This Cuttlefish Risotto with Saffron boasts an exquisite balance of tender cuttlefish, creamy Arborio rice, and subtle saffron undertones. Serve it immediately, garnished with extra Parmesan cheese and a drizzle of olive oil. Try pairing this dish with a crisp glass of Pinot Grigio or Vermentino for the perfect summer evening.

Braised Cuttlefish in Tomato Sauce

Navigating the world of seafood can be intimidating, but don’t worry, I’ve got you covered! Braised cuttlefish in tomato sauce is a classic Italian dish that’s surprisingly easy to make and packed with flavor. With its tender cuttlefish and rich tomato sauce, this recipe is sure to become a new favorite.

Ingredients

• 1 lb cuttlefish, cleaned and rinsed
• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 cup chopped fresh tomatoes (or 1 can of crushed tomatoes)
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• 2 tbsp white wine (optional)

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
3. Pat the cuttlefish dry with paper towels to remove excess moisture. Season with salt and pepper.
4. Add the cuttlefish to the pot and sear until browned on both sides, about 3-4 minutes per side. Remove the cuttlefish from the pot and set aside.
5. Add the chopped fresh tomatoes (or canned crushed tomatoes) to the pot, stirring to combine with the onion and garlic mixture. Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally.
6. Add the dried oregano and basil to the sauce and stir to combine. If using white wine, add it to the sauce and cook until reduced by half, about 2-3 minutes.
7. Return the cuttlefish to the pot and simmer in the tomato sauce for an additional 10-15 minutes, or until the cuttlefish is tender and easily shreds with a fork.
8. Season the sauce with salt and pepper to taste. Serve hot, garnished with fresh parsley or basil if desired.

The braised cuttlefish in tomato sauce has a rich, slightly sweet flavor profile, with the tender cuttlefish absorbing all the delicious flavors of the sauce. It’s perfect served as a main course with some crusty bread on the side, or as an appetizer at your next dinner party.

Cuttlefish Salad with Avocado and Citrus Dressing

Celebrating the flavors of summer, today we’re diving into a refreshing and elegant dish that’s perfect for warm evenings: Cuttlefish Salad with Avocado and Citrus Dressing. This Mediterranean-inspired recipe combines the tender texture of cuttlefish with the creamy richness of avocado, all tied together by a zesty citrus vinaigrette.

Ingredients

• 1 pound cleaned and sliced cuttlefish (about 1/4 inch thick)
• 2 ripe avocados, diced
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. In a large bowl, whisk together lemon juice, olive oil, garlic, parsley, Dijon mustard, salt, and pepper. Set the dressing aside.
2. In a separate pan, heat about 1 tablespoon of olive oil over medium heat (around 325F). Add sliced cuttlefish and cook for 2-3 minutes per side or until slightly caramelized and tender. Remove from heat and let cool.
3. While the cuttlefish is cooking, prepare your avocados by gently dicing them into small pieces. You want to maintain some texture, so avoid over-mixing.
4. In a large serving dish or individual bowls, create layers of the cooled cuttlefish, diced avocado, and a drizzle of the prepared citrus dressing. Repeat this process until all ingredients are used up, ending with a layer of dressing on top.
5. Cover your Cuttlefish Salad with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld together. This step is crucial for achieving an even distribution of flavors throughout the dish.
6. Before serving, remove the salad from the refrigerator about 15-20 minutes prior to ensure it comes to room temperature. This will help your taste buds appreciate the harmony between textures and flavors.

This Cuttlefish Salad with Avocado and Citrus Dressing is a refreshing take on traditional seafood dishes. The tender cuttlefish pairs beautifully with the creamy avocado, while the citrus dressing adds an invigorating zing that complements each bite perfectly. Serve as an appetizer or light lunch, garnished with additional parsley and lemon wedges for added visual appeal.

Spicy Stir-Fried Cuttlefish with Vegetables

Avoid the ordinary with a flavorful and spicy kick that will elevate your dinner game. Spicy Stir-Fried Cuttlefish with Vegetables is a dish that combines the tender sweetness of cuttlefish with the crunch of colorful vegetables, all wrapped up in a savory and aromatic sauce.

Ingredients

• 1 lb cuttlefish, cleaned and sliced into thin strips (about 1/2 inch thick)
• 2 tablespoons vegetable oil (such as peanut or canola oil)
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 small red bell pepper, seeded and sliced
• 1 small jalapeo pepper, seeded and sliced
• 2 teaspoons grated fresh ginger
• 2 tablespoons soy sauce (use low-sodium if needed)
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon sugar
• Salt and pepper, to taste
• Cilantro leaves, for garnish

Instructions

1. Heat the oil in a large skillet or wok over medium-high heat (around 400F) until it reaches a shimmering temperature. Add the cuttlefish and cook for about 2-3 minutes per side, until they develop a nice golden brown color and are slightly tender. Remove from the pan and set aside.
2. Reduce the heat to medium (around 350F) and add another tablespoon of oil to the same pan. Add the sliced onion and cook for about 5 minutes, stirring occasionally, until it becomes translucent and starts to caramelize. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.

Don’t overcrowd the pan! Cook the vegetables in batches if necessary, to ensure they have enough room to cook evenly.

3. Add the sliced red bell pepper and jalapeo pepper to the pan, cooking for about 3-4 minutes, until they start to soften. Add the grated ginger and cook for an additional minute, stirring constantly.

Use fresh ginger for the best flavor! Grate it just before adding it to the pan.

4. In a small bowl, whisk together the soy sauce, oyster sauce (if using), sugar, salt, and pepper. Pour the sauce into the pan and stir to combine with the vegetables. Bring the mixture to a simmer and cook for about 2-3 minutes, until the sauce has thickened slightly.

Don’t skip the resting time! Letting the sauce simmer for a few minutes allows the flavors to meld together and intensify.

5. Add the cooked cuttlefish back into the pan, stirring to combine with the vegetables and sauce. Cook for an additional 2-3 minutes, until the cuttlefish is fully coated in the sauce and heated through.

Be gentle when stirring! You don’t want to break up the tender cuttlefish pieces.

The resulting dish is a symphony of textures and flavors. The crispy exterior of the cuttlefish gives way to a tender interior, while the crunchy vegetables provide a delightful contrast. Garnish with fresh cilantro leaves and serve immediately over steamed rice or noodles for a truly satisfying meal.

Cuttlefish and Chorizo Paella

Navigating the world of seafood paellas can be intimidating, but trust me, this recipe is a game-changer. Today, we’re diving into the rich flavors of Spain with a dish that’s sure to impress: Cuttlefish and Chorizo Paella.

Ingredients

• 1 pound cuttlefish (cut into 1-inch pieces)
• 1/2 cup chorizo, sliced
• 1 onion, diced (about 2 cups)
• 2 cloves garlic, minced
• 1 red bell pepper, diced (about 1 cup)
• 2 cups uncooked Arborio rice
• 4 cups chicken broth, warmed (190F/88C)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika (pimentn)
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large paella pan or skillet over medium-high heat (375F/190C). Add the chorizo and cook until browned, about 2-3 minutes. Remove from the pan and set aside.
2. Add the diced onion to the same pan and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

When cooking with aromatics like onions and garlic, it’s essential to cook them slowly over low heat to bring out their natural sweetness.

3. Add the diced red bell pepper to the pan and cook until tender, about 3-4 minutes. Add the cooked chorizo back into the pan and stir to combine.
4. Add the cuttlefish pieces to the pan and cook for 2-3 minutes on each side, or until they start to develop a golden brown color. Remove from the pan and set aside with the chorizo.

When cooking seafood like cuttlefish, it’s crucial to not overcook it. This will help preserve its tender texture and prevent it from becoming tough.

5. In a separate saucepan, warm the chicken broth over low heat (190F/88C). Add the Arborio rice to the warmed broth and stir to combine. Let it sit for 5 minutes, allowing the rice to absorb the liquid.
6. Once the rice has absorbed most of the liquid, add it to the paella pan with the cooked onion mixture, chorizo, and cuttlefish. Stir to combine, ensuring the rice is evenly distributed.
7. Transfer the paella pan to a preheated oven (400F/200C) and cook for 15-20 minutes or until the rice is tender and the top layer is golden brown.

To achieve that perfect crust on your paella, make sure to leave about 1 inch of space between each piece of seafood. This will allow the liquid to evaporate and create a crispy texture.

Once cooked, remove from the oven and let it rest for 5 minutes before serving. The Cuttlefish and Chorizo Paella should have a tender, slightly caramelized crust on top, with each bite filled with the rich flavors of Spain. Serve immediately, garnished with fresh parsley or lemon wedges.

Cuttlefish Soup with Coconut Milk

Journey to the coast of Thailand with me today, where the rich flavors and aromas of a traditional Cuttlefish Soup with Coconut Milk await. This dish is not only a staple in many Asian cuisines but also a delightful twist on a classic seafood soup.

Ingredients

• 2 lbs cuttlefish, cleaned and cut into bite-sized pieces
• 2 medium onions, chopped (about 1 cup)
• 3 cloves garlic, minced (about 2 tbsp)
• 1 tablespoon grated fresh ginger
• 1 tablespoon vegetable oil
• 2 cups coconut milk
• 4 cups fish stock, warmed (about 190F)
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• Salt and pepper to taste
• Fresh cilantro leaves for garnish

Instructions

1. Begin by heating the oil in a large saucepan over medium heat (about 325F). Add the chopped onions and saut until they’re translucent, which should take around 5-7 minutes.
2. Add the minced garlic and grated ginger to the saucepan. Stir for about 1 minute, ensuring they don’t burn.
3. Now it’s time to add the cuttlefish pieces. Cook them for approximately 2-3 minutes on each side, until they’re lightly browned. Remove the cooked cuttlefish from the pan and set aside.
4. Add the ground cumin, curry powder, salt, and pepper to the saucepan. Stir for about 30 seconds, allowing the spices to release their aromas.
5. Stir in the coconut milk, making sure it’s well combined with the spice mixture. Bring the mixture to a gentle simmer (around 180F).
6. Pour in the warmed fish stock and gently stir to combine. Return the cooked cuttlefish pieces to the saucepan.
7. Reduce heat to low (about 150F) and let the soup simmer for about 10-15 minutes, allowing the flavors to meld together.

This Cuttlefish Soup with Coconut Milk is a delightful combination of tender seafood, rich coconut milk, and aromatic spices. When served hot, it offers a creamy texture that’s simply irresistible. Garnish with fresh cilantro leaves for an added burst of flavor and color.

Grilled Cuttlefish Skewers with Chimichurri Sauce

Savoring the flavors of the summer season, I’m thrilled to share with you a recipe that will transport your taste buds to the Mediterranean coast. Grilled Cuttlefish Skewers with Chimichurri Sauce is a symphony of textures and tastes that’s sure to impress your family and friends.

Ingredients

• 1 pound cuttlefish, cleaned and patted dry
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Chimichurri sauce (see below)

Chimichurri Sauce Ingredients

• 1 cup fresh parsley leaves and stems, chopped
• 1 cup fresh oregano leaves, chopped
• 2 cloves garlic, minced
• 1/2 cup red wine vinegar
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Cut the cuttlefish into 1-inch pieces and thread them onto skewers, leaving a small space between each piece. This will help prevent overcrowding and promote even cooking.
2. In a small bowl, whisk together olive oil, garlic, lemon juice, oregano, paprika, salt, and pepper to create the marinade. Brush both sides of the cuttlefish skewers with the marinade, making sure they’re evenly coated.
3. Preheat your grill to medium-high heat (400F). Grill the cuttlefish skewers for 2-3 minutes per side, or until they develop a nice char and are cooked through. Tip: To achieve that perfect char, make sure the grates are clean and brush them with oil before grilling.
4. While the cuttlefish is grilling, prepare the chimichurri sauce by combining parsley, oregano, garlic, red wine vinegar, olive oil, salt, and pepper in a blender or food processor. Blend until smooth, adjusting seasoning as needed.
5. Once the cuttlefish is cooked, remove it from the skewers and place it on a serving platter. Drizzle with chimichurri sauce and serve immediately.

The combination of tender cuttlefish, tangy chimichurri sauce, and the subtle smokiness of the grill will transport your taste buds to the Mediterranean coast. To add an extra layer of flavor, serve the skewers with a side of crusty bread or over a bed of quinoa and roasted vegetables.

Cuttlefish and Shrimp Tempura

Autumn is a perfect season to indulge in seafood delicacies, and today I’m excited to share with you a recipe that combines the tender flavors of cuttlefish and succulent shrimp. Diving into the world of Japanese-inspired cuisine, we’ll be making a mouth-watering Cuttlefish and Shrimp Tempura that’s sure to impress your friends and family.

Ingredients

• 1 lb cuttlefish, cleaned and sliced into 1/2-inch thick pieces
• 1 lb large shrimp, peeled and deveined
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 cup ice-cold soda water
• 1 egg, lightly beaten
• 1 tsp salt
• 1/4 tsp black pepper
• Vegetable oil for frying (approximately 2-3 inches deep in a pot)
• Cooking spray or oil for brushing

Instructions

1. In a large bowl, whisk together the flour and cornstarch. Add the ice-cold soda water and gently stir until the batter is smooth and free of lumps.
2. Add the lightly beaten egg to the batter and mix until just combined. Be careful not to overmix, as this can lead to a dense tempura.
3. Season the cuttlefish and shrimp with salt and black pepper. This will help bring out their natural flavors during cooking.
4. Dredge the cuttlefish pieces in the flour mixture, shaking off any excess. This is an important step, as it helps create a light and crispy coating.
5. Heat the vegetable oil to 350F (175C) in a deep frying pan or a deep fryer. While waiting for the oil to reach temperature, prep your shrimp by lightly dusting them with flour.
6. Gently add a few pieces of cuttlefish and some shrimp to the hot oil, being careful not to overcrowd the pan. Fry for about 2-3 minutes or until golden brown, adjusting cooking time as needed based on piece size.
7. Using a slotted spoon or skimmer, carefully remove the fried seafood from the oil and place it on a paper towel-lined plate to drain excess oil. Repeat with remaining cuttlefish and shrimp pieces.
8. To keep your tempura crispy, it’s essential to serve immediately after frying. You can garnish with thinly sliced green onions or a sprinkle of grated daikon radish for added flavor and texture.

The combination of tender cuttlefish and succulent shrimp in a light, airy batter is nothing short of magical. When you take that first bite, the crunch of the tempura gives way to a delicate seafood flavor, making it impossible not to return for another morsel. This dish is perfect for a dinner party or special occasion, as its elegant presentation and delicious taste are sure to impress your guests.

Cuttlefish Stuffed with Crab Meat

Fancy a taste of the Mediterranean in your kitchen? Today, we’re cooking up Cuttlefish Stuffed with Crab Meat, a dish that’s sure to impress. This recipe combines the tender flesh of cuttlefish with the sweetness of crab meat, all wrapped up in a flavorful package.

Ingredients

• 2 large cuttlefish (about 1 pound each), cleaned and patted dry
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces jumbo lump crab meat
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped scallions (green onions)
• 1 tablespoon breadcrumbs

Instructions

1. Rinse the cuttlefish under cold water, then pat them dry with paper towels to remove excess moisture. Set aside.
2. In a small bowl, mix together olive oil, garlic, lemon juice, paprika, salt, and pepper.
3. Carefully make a horizontal incision in each cuttlefish, being careful not to cut too deeply and damage the flesh. Gently pry open the cuttlefish to create a pocket for the filling.
4. In another bowl, gently combine crab meat, parsley, scallions, breadcrumbs, and a pinch of salt and pepper (about 1/8 teaspoon). Be gentle to avoid breaking up the lumps of crab meat.
5. Spoon the crab mixture into the prepared cuttlefish pockets, dividing it evenly between the two. Make sure to leave a small border around the edges without filling.
6. Brush the tops of the cuttlefish with the garlic-lemon oil mixture (about 2 tablespoons per cuttlefish). This will add an extra layer of flavor and help the breadcrumbs brown during cooking.
7. Preheat your oven to 400F (200C). Place the stuffed cuttlefish on a baking sheet lined with parchment paper, leaving about 1 inch of space between each piece. Bake for 12-15 minutes or until the cuttlefish is tender and the filling is heated through.

When cooked, the cuttlefish should be slightly firm to the touch but still yielding to pressure. The crab meat will be heated through and fragrant from the lemon and garlic. Serve immediately with a side of garlic bread or a simple green salad for a well-rounded meal.

Cuttlefish Curry with Coconut and Lemongrass

Cooking up a dish that’s both exotic and comforting can be a true delight. In today’s recipe, we’re diving into the flavors of Southeast Asia with a twist on a classic curry dish.

Ingredients

• 1 lb cuttlefish, cleaned and sliced into bite-sized pieces
• 2 medium onions, diced
• 3 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 2 stalks lemongrass, bruised
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 can (14 oz) coconut milk
• 2 cups water
• Salt, to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Rinse the cuttlefish pieces under cold water, pat dry with paper towels. Set aside.
2. In a large pan or Dutch oven, heat 2 tbsp of oil over medium-high heat (around 375F). Add the diced onions and cook for 5-7 minutes or until they’re lightly caramelized.

Tip: To achieve a nice browning on your onions, make sure to stir them frequently and don’t overcrowd the pan. You can also cook them in batches if needed.

3. Add the minced garlic and grated ginger to the pan, cooking for an additional minute until fragrant.
4. Now it’s time to add the bruised lemongrass stalks. Cook for 1-2 minutes or until they start to soften slightly.

Tip: When working with lemongrass, be sure to bruise the stalks gently to release their oils and flavor without causing them to break down completely.

5. Add the curry powder, cumin, turmeric, and cayenne pepper (if using) to the pan. Cook for 1-2 minutes or until the spices are fragrant.

Tip: When mixing spices, always use a gentle stirring motion to prevent them from burning or becoming lumpy.

6. Pour in the coconut milk and water, bringing the mixture to a simmer. Reduce heat to medium-low (around 275F) and let cook for 15-20 minutes or until the sauce thickens slightly.
7. Add the cuttlefish pieces to the curry sauce, cooking for an additional 5-7 minutes or until they’re cooked through.

Tip: When adding seafood to a curry sauce, be gentle not to overcook it. You want to achieve a tender texture without making the fish mushy.

8. Season with salt to taste and garnish with chopped cilantro for a pop of color.

The resulting Cuttlefish Curry with Coconut and Lemongrass is a harmonious balance of creamy coconut milk, pungent lemongrass, and the sweetness of caramelized onions. Serve it over steamed jasmine rice or noodles for an authentic Southeast Asian experience.

Cuttlefish and Clams in White Wine Sauce

Often overlooked in the world of seafood, cuttlefish is a delicacy that deserves more attention. Its tender texture and rich flavor make it an ideal candidate for a variety of cooking methods.

Ingredients

• 2 pounds cuttlefish, cleaned and rinsed
• 1 pound clams, scrubbed and debearded
• 2 tablespoons olive oil
• 1 medium onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced (about 2 tablespoons)
• 1/4 cup white wine
• 2 tablespoons unsalted butter
• 2 teaspoons chopped fresh parsley
• 2 lemons, juiced (about 4 tablespoons)
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Start by heating the olive oil in a large saucepan over medium heat. When hot, add the chopped onion and saut until translucent, about 5 minutes.
2. Add the minced garlic to the pan and cook for an additional minute, stirring constantly to prevent burning.
3. Next, add the cuttlefish to the pan, ensuring it is coated with the oil and onion mixture. Cook for about 2-3 minutes on each side or until lightly browned.
4. Add the clams, white wine, butter, parsley, lemon juice, thyme, salt, and pepper to the saucepan. Stir gently to combine.
5. Bring the mixture to a simmer and cook for 5-7 minutes, or until the cuttlefish is tender and the clams are open.

This dish boasts an incredible balance of flavors and textures. The tender cuttlefish pairs beautifully with the brininess of the clams, all wrapped in a rich white wine sauce.

Cuttlefish with Black Bean Sauce

Yesterday’s seafood haul has left me with a bag full of cuttlefish, and I’m excited to share one of my favorite recipes that combines the tender flesh with a rich black bean sauce. This classic Sichuan dish is a staple in many Chinese restaurants, but don’t worry if you’re new to cooking I’ll guide you through each step.

Ingredients

• 1 pound cuttlefish, cleaned and sliced into thin strips
• 2 tablespoons vegetable oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup black bean paste (doubanjiang)
• 2 tablespoons soy sauce
• 2 tablespoons Shaoxing wine (or dry sherry)
• 1 teaspoon sugar
• 1/4 teaspoon red pepper flakes (optional, for some heat)
• Salt and black pepper, to taste
• Scallions, chopped (for garnish)

Instructions

1. Heat the oil in a wok or large skillet over medium-high heat until it reaches 350F (175C). Add the sliced onion and cook for 2-3 minutes, stirring occasionally, until it starts to caramelize.
2. Add the minced garlic and grated ginger to the wok. Stir-fry for 1 minute, taking care not to burn the aromatics.
3. Add the black bean paste and stir-fry for another minute, breaking up any lumps with a spatula.
4. Add the cuttlefish strips and cook for 2-3 minutes per side, or until they’re opaque and cooked through. Remove from the wok and set aside.
5. In the same wok, combine soy sauce, Shaoxing wine, sugar, and red pepper flakes (if using). Stir to combine and bring the mixture to a simmer.
6. Return the cuttlefish to the wok and toss everything together, ensuring the cuttlefish is well coated with the black bean sauce. Cook for an additional minute, until the sauce has thickened slightly.
7. Season with salt and black pepper to taste, then transfer the cuttlefish to a serving platter or individual plates. Garnish with chopped scallions and serve immediately.

The cuttlefish should have a tender, almost velvety texture, while the black bean sauce adds a rich, savory depth of flavor. For an added touch, try serving it with steamed bok choy or a side of stir-fried vegetables to round out the dish.

Cuttlefish and Artichoke Hearts in Olive Oil

Mornings like today call for a dish that’s as refreshing as the early morning air. This Cuttlefish and Artichoke Hearts in Olive Oil is a masterclass in simplicity, allowing each ingredient to shine without overpowering the others.

Ingredients

• 1 pound cuttlefish, cleaned and sliced into thin strips (about 1/4 inch thick)
• 2 large artichoke hearts, drained and chopped
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley leaves for garnish (optional)

Instructions

1. Cut the cuttlefish into thin strips, making sure they’re uniform in size. This will help them cook evenly.
2. In a small saucepan, heat the olive oil over medium-low heat (around 250F). Add the minced garlic and saut for about 2-3 minutes, or until fragrant. Be careful not to burn the garlic; it should be lightly golden.
3. Add the chopped artichoke hearts to the saucepan with the garlic-infused oil. Saut for approximately 5 minutes, stirring occasionally, until they start to soften. If using canned artichokes, drain and rinse them before chopping.
4. Once the artichoke hearts are slightly tender, add the sliced cuttlefish to the pan. Stir gently to combine with the artichoke hearts and garlic oil. Cook for an additional 4-5 minutes, or until the cuttlefish is opaque and slightly firm to the touch.
5. Add the dried oregano, salt, and pepper to taste, stirring well to combine. Continue cooking for another minute, allowing the flavors to meld together.
6. Using a slotted spoon, carefully remove the cooked cuttlefish and artichoke mixture from the saucepan and transfer it to a serving dish. Drizzle with the remaining garlic oil and sprinkle with lemon juice.

The result is a harmonious balance of tender cuttlefish, slightly sweet artichokes, and a subtle zing from the lemon juice. For added visual appeal, garnish with fresh parsley leaves or serve with crusty bread to mop up the garlicky oil.

Cuttlefish with Peas and Mint

Bring the flavors of the Mediterranean to your dinner table with a refreshing twist on a seafood classic. Today, we’re diving into the world of cephalopods and cooking up Cuttlefish with Peas and Mint a dish that’s as easy to make as it is impressive.

Ingredients

• 1 pound cuttlefish, cleaned and sliced into 1/2-inch thick pieces
• 2 tablespoons olive oil
• 1 small onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced (about 2 teaspoons)
• 1 cup fresh peas, or 1/2 cup frozen and thawed
• 1/4 cup fresh mint leaves, chopped
• 2 tablespoons freshly squeezed lemon juice
• Salt and pepper to taste
• Optional: 1/4 teaspoon red pepper flakes for added heat

Instructions

1. Heat the olive oil in a large skillet over medium-high heat (around 375F). While waiting for the oil to heat up, prepare your cuttlefish by seasoning it with salt and pepper on both sides.
2. Add the cuttlefish pieces to the skillet and sear for about 2-3 minutes per side, or until they develop a golden-brown color. Remove the cooked cuttlefish from the skillet and set aside on a plate.
3. In the same skillet, add the chopped onion and cook over medium heat until translucent (about 5 minutes). Be patient it’s essential to cook the onions slowly to prevent them from burning.
4. Once the onions are cooked, add the minced garlic and cook for an additional minute. Don’t let the garlic burn; it should be fragrant but still slightly raw.
5. Add the fresh peas (or thawed frozen peas) to the skillet and cook until they’re tender but still crisp (about 2-3 minutes). Stir occasionally to prevent them from overcooking.
6. Stir in the chopped mint leaves, lemon juice, salt, and pepper. If using red pepper flakes, add them now for an extra kick of heat.
7. Return the cooked cuttlefish pieces to the skillet and toss with the pea-mint mixture until everything is well coated.

The result is a dish that’s both light and satisfying the tender cuttlefish pairs perfectly with the sweetness of the peas and the brightness of the mint. To serve, consider pairing it with a side of garlic bread or a simple green salad for a well-rounded meal. Cut into slices and garnish with additional fresh mint leaves, if desired.

Cuttlefish and Fennel Salad

Knowing that summer is the perfect time to indulge in refreshing and light dishes, I’m excited to share with you a recipe that combines the sweetness of fennel with the tender texture of cuttlefish.

Ingredients

• 1 lb cleaned and sliced cuttlefish (about 1/4 inch thick)
• 2 large bulbs of fennel, thinly sliced
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions

1. Cook the cuttlefish in boiling water until opaque, about 4-5 minutes. Drain and set aside.
2. Meanwhile, heat the olive oil in a large skillet over medium-low heat (around 300F). Add the thinly sliced fennel and cook for about 10-12 minutes or until softened and slightly caramelized.
3. In a small bowl, whisk together lemon juice, Dijon mustard, salt, and pepper. Set aside.
4. Once the cuttlefish has cooled slightly, chop it into bite-sized pieces and add to the skillet with the fennel. Toss gently to combine.
5. Pour the prepared dressing over the cuttlefish and fennel mixture, tossing gently to coat evenly.
6. Just before serving, garnish with chopped fresh parsley and serve immediately.

Tips: To prevent the fennel from becoming too dark during cooking, add a pinch of salt to the skillet. Also, be gentle when handling the cooked cuttlefish, as it can break apart easily. Lastly, don’t overcook the fennel you want it to retain some crunch.

The Cuttlefish and Fennel Salad is an explosion of flavors and textures in every bite! The sweetness of the fennel pairs perfectly with the tender cuttlefish, while the tangy dressing brings everything together. Try serving this refreshing salad as a light lunch or add it to your summer dinner menu for a show-stopping main course.

Cuttlefish with Roasted Red Peppers and Olives

Brighten up your dinner table with this Mediterranean-inspired dish that combines the tender sweetness of cuttlefish with the smoky depth of roasted red peppers and the salty tang of olives. This Cuttlefish with Roasted Red Peppers and Olives is a symphony of flavors and textures that will transport you to the sun-kissed shores of the Mediterranean.

Ingredients

• 1 pound cuttlefish, cleaned and sliced into 1/2-inch thick pieces
• 4 large red bell peppers, seeded and sliced into 1-inch wide strips
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh oregano
• 1 teaspoon smoked paprika (optional)
• Salt and pepper to taste
• 20 pitted green olives, sliced in half lengthwise

Instructions

1. Cut the cuttlefish into 1/2-inch thick pieces and season with salt and pepper. Set aside.
2. In a large bowl, whisk together olive oil, garlic, oregano, smoked paprika (if using), salt, and pepper. Add the sliced red peppers and toss to coat evenly.
3. Preheat your oven to 425F (220C). Spread the roasted red peppers on a baking sheet lined with parchment paper and roast for 20-25 minutes or until tender and slightly caramelized. Remove from heat and set aside.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the cuttlefish and sear for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm.
5. In the same skillet, add the sliced green olives and cook for an additional minute, stirring frequently, until fragrant and lightly toasted.
6. To assemble, place the cuttlefish on a serving platter or individual plates. Top with roasted red peppers, olives, and drizzle with extra virgin olive oil. Garnish with fresh oregano leaves, if desired.

This dish is best served immediately, as the tender cuttlefish will start to firm up after a few minutes of rest. To add an extra layer of flavor, try pairing it with a side of grilled lemon wedges or a simple green salad tossed in a zesty vinaigrette.

Cuttlefish and Sweet Corn Chowder

Zesty summer days are perfect for indulging in heartwarming bowls of creamy goodness. To celebrate the peak season’s fresh produce, we’re diving into a recipe that will make you fall in love with the ocean’s bounty an irresistible Cuttlefish and Sweet Corn Chowder.

Ingredients

• 1 lb cuttlefish, cleaned and sliced
• 2 medium onions, diced
• 3 cloves garlic, minced
• 2 cups fresh corn kernels (from about 4 ears)
• 2 large potatoes, peeled and diced
• 1 cup all-purpose flour
• 2 tsp paprika
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper (optional)
• 1/4 cup unsalted butter, softened
• 2 cups fish stock, warmed
• Salt and pepper, to taste
• Cream or half-and-half, for serving (about 1/4 cup per bowl)

Instructions

1. In a large pot or Dutch oven, melt 2 tbsp of the butter over medium heat. Add the diced onions and cook until translucent, about 5-6 minutes.
2. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
3. Next, add the sliced cuttlefish and cook until it starts to change color and becomes slightly firm, about 3-4 minutes. Remove from heat and set aside.
4. In a separate pot or skillet, melt the remaining 2 tbsp of butter over medium heat. Add the diced potatoes and cook for about 5 minutes on each side, until they’re tender but not mushy.
5. While the potatoes are cooking, combine the flour, paprika, thyme, and cayenne pepper (if using) in a small bowl.
6. Add the flour mixture to the potatoes and stir well. Cook for another minute, allowing the flavors to meld.
7. Return the cooked cuttlefish to the pot with the onions and garlic. Add the warmed fish stock and bring the mixture to a simmer.
8. Reduce heat to low and let it cook for about 10-12 minutes or until the chowder thickens slightly and the flavors are well combined.
9. Using an immersion blender, puree some of the solids in the pot (or transfer to a blender in batches) to achieve a desired consistency. Alternatively, you can leave it chunky your choice!
10. Season with salt and pepper to taste, then serve hot, topped with a dollop of cream or half-and-half and a sprinkle of paprika.

This Cuttlefish and Sweet Corn Chowder embodies the perfect harmony of summer’s fresh flavors. The tender cuttlefish melts in your mouth, while the sweet corn adds natural sweetness and creamy texture from the potatoes. To elevate this dish further, try serving it with a swirl of spicy aioli or a sprinkle of crispy shallots for added crunch!

Cuttlefish with Ginger and Spring Onions

Navigating the world of seafood can be intimidating, especially when it comes to delicacies like cuttlefish. Today, we’re going to tackle a recipe that’s both elegant and approachable: Cuttlefish with Ginger and Spring Onions. This dish is a perfect balance of Asian flavors and Mediterranean flair, making it a unique addition to any summer menu.

Ingredients

• 1 lb cuttlefish, cleaned and sliced into 1/2-inch thick rounds
• 2 inches fresh ginger, peeled and grated
• 4 spring onions, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp sesame oil
• Salt and pepper to taste

Instructions

1. Rinse the cuttlefish under cold water, pat dry with paper towels, and set aside. In a small bowl, whisk together olive oil, sesame oil, garlic, salt, and pepper.
2. In a large skillet, heat the oil mixture over medium-high heat (around 400F) for about 2-3 minutes, or until fragrant.
3. Arrange the cuttlefish slices in a single layer in the skillet. Cook for 2-3 minutes on each side, or until they develop a nice sear and are slightly opaque.
4. Remove the cooked cuttlefish from the skillet and transfer to a plate. In the same skillet, add the grated ginger and cook for an additional minute, stirring constantly to prevent burning.
5. Add the spring onions to the skillet with the ginger and cook for another 2-3 minutes, or until they’re slightly softened and fragrant. Be careful not to overcook, as this can make them too tender.
6. Return the cooked cuttlefish to the skillet and toss gently to combine with the ginger and spring onion mixture.

This Cuttlefish with Ginger and Spring Onions is a masterclass in balancing flavors. The tender cuttlefish pairs beautifully with the pungency of the ginger, while the spring onions add a nice crunch. For an added touch, serve this dish on toasted baguette slices or as part of a larger Asian-inspired salad.

Cuttlefish and Mushroom Stir-Fry

Brighten up a weeknight dinner with this Cuttlefish and Mushroom Stir-Fry recipe. The combination of tender cuttlefish, earthy mushrooms, and savory soy sauce creates a flavorful dish that’s sure to satisfy even the pickiest eaters.

Ingredients

• 1 pound cuttlefish, cleaned and sliced into thin strips
• 2 cups mixed mushrooms (such as shiitake, cremini, and oyster), sliced
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon grated ginger
• Salt and pepper to taste

Instructions

1. Begin by preparing the ingredients. Cut the cuttlefish into thin strips, slice the mushrooms, and mince the garlic.
2. In a small bowl, whisk together the soy sauce, oyster sauce (if using), and grated ginger. Set aside.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat (around 400F). Add the sliced mushrooms and cook for 3-4 minutes, or until they release their liquid and start to brown.
4. Add the minced garlic to the skillet and cook for an additional minute, stirring constantly to prevent burning.
5. Add the cuttlefish strips to the skillet and cook for 2-3 minutes per side, or until they’re cooked through and slightly charred.
6. Pour the soy sauce mixture into the skillet and stir to combine. Cook for an additional 1-2 minutes, allowing the flavors to meld together.
7. Season with salt and pepper to taste, then remove from heat.

Tips:

• When cooking cuttlefish, it’s essential to not overcook it. Cuttlefish cooks quickly, so keep an eye on the temperature and adjust as needed.
• To prevent mushrooms from releasing too much liquid during cooking, try sauting them in batches or adding a small amount of cornstarch to absorb excess moisture.
• For added depth of flavor, use a combination of soy sauce and oyster sauce. If you’re vegetarian or vegan, omit the oyster sauce and substitute with an additional tablespoon of soy sauce.

The resulting Cuttlefish and Mushroom Stir-Fry is tender, flavorful, and perfect for serving over steamed rice or noodles. Try garnishing with sliced green onions and a sprinkle of sesame seeds for added texture and visual appeal.

Conclusion

Gather ’round, seafood enthusiasts! Our roundup of 24 Delicious Cuttlefish Recipes is sure to tantalize your taste buds and inspire a new favorite dish. Whether you’re a seasoned chef or a home cook looking to try something new, there’s a cuttlefish recipe here for everyone. Share your favorites with us in the comments below and share this article on Pinterest!

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