3 recipes with cuttlefish for cooking at home

The sepia belongs to the group of cephalopods and constitutes a food of the sea considered very nutritious at the same time that complete. It comes with tentacles and inside it has a kind of oval shell.

It is rich in water and contains little fat, is an ideal food for people who are doing a diet to lose weight. In addition, its proteins are considered high quality, and is also rich in vitamin E, therefore it is antioxidant and prevents us from aging or oxidation of the cells of our body.

In general, cuttlefish is an ideal food for all members of the family, in the case of the smallest is from 2 or 3 years when we can introduce it into your diet, and in small quantities.

It is an easy food to prepare and we can make it with different cooking methods, such as grilled, battered with flour and fried, stewed to include it in salads, in rice, with potatoes, with pasta, in fish soups, with legumes.

We can ask the fishmonger to clean and cut the cuttlefish to take it home and cook it or we can do it ourselves at home following these simple steps:

We cut the tentacles at eye level.
We discard the mouth, which is located in the center.
Once the tentacles are separated, we remove the skin.
We also remove the skin of the body.
We make a cut on the body to remove the shell from inside.
We remove and discard viscera and the head.
We chop the body and wash it well.

Once prepared and we have it ready to cook it as we like.

In this post we provide three simple recipes for cooking with cuttlefish.

Sepia with peas

As we have said before, cuttlefish can be prepared to eat it accompanied by vegetables, vegetables. In this recipe we have chosen the peas to accompany the cuttlefish.

Ingredients:

750 grams of cuttlefish clean and cut into strips.
600 grams of fresh or frozen peas.
One garlic clove.
150 ml. of white wine.
A pinch of ground black pepper.
A pinch of salt.
Extra virgin olive oil
Water.

Elaboration:

We remove the skin from the garlic clove. In a cauldron we put a small dish of oil to heat to brown the garlic clove. Once the garlic clove is golden, remove it from the pan and discard it. We put the cuttlefish in the cauldron, season it and brown it well.
Add the wine, raise the heat and boil it to evaporate. Add a little water to cover the cuttlefish and cook until it boils. We reduce the heat to a minimum, cover the cauldron and cook the cuttlefish for an hour.
Then add the peas, stir and cook for 30 more minutes until the peas are tender.

Sepia salad with green asparagus

To prepare this salad we have chosen green asparagus, although you can choose to accompany it with other vegetables, legumes or vegetables, we just need to blow our imagination.

Ingredients:

Half a kilo of cuttlefish clean and in thin strips.
350 grams of green asparagus.
Some sprigs of minced parsley.
A clove of crushed garlic.
A pinch of ground black pepper.
A pinch of salt.
Extra virgin olive oil
Water to blanch the asparagus.

Elaboration:

We cut the asparagus in half and then along. We put in a pot a little water and salt to blanch the asparagus for about 5 minutes. We drain them, we pass them through cold water to cool them and we reserve them.

In a pan, add a little olive oil to heat to sauté the cuttlefish strips. Fry stirring frequently until golden brown. We add a little salt and pepper and stir.

We also add the minced parsley and the asparagus. We remove everything together to mix everything well and remove from heat. We have the salad on a tray to take it to the table.

This salad can be tasted both warm and cold. If we feel more cold we can put it a little while in the fridge before serving it.

Sepia a la marinera

The sepia a la marinera It is a very simple recipe to make and it is very rich.

Ingredients:

750 grams of cuttlefish clean and cut into strips.
2 tomatoes without seeds, without skin and in pieces.
An onion cut into thin casters.
A clove of crushed garlic.
75 ml. of white wine.
A pinch of black pepper.
A pinch of salt.
Extra virgin olive oil to season.

Elaboration:

In a cauldron we put the cuttlefish to cook it with water and a little salt. Add to the cauldron the crushed garlic, the onion wheels, and a little ground black pepper.

We cover the cauldron and cook the cuttlefish with low heat, for one hour. Next we add the white wine, the tomato, we cover the cauldron and we cook during 30 minutes more or until it is tender.

When the cuttlefish is tender, we remove the fire. If perhaps we noticed during the cooking that it is going to be thick, we added a little more water.

We already have ready to taste our cuttlefish a la marinera. Sepia a la marinera can be served with boiled potatoes, rice or a salad.