Let's boil cuttlefish

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

BEFORE BOILING:

Cuttlefish rinse, clean the outer film and gut guts.

BOILING:

Cuttlefish put into boiling water. Cuttlefish cook for 30 minutes. At the outset, add pepper, thyme, parsley and bay leaves. Cut a lemon in half, squeeze the juice with water, then wrung put into boiling liquid. You can also pour the wine. We boil uncovered. Cooked squid is tender - can easily pierce with a fork.

ONCE BOILED:

After cooking water with salt, then drain off and separated from each other cuttlefish tentacles, head, cut into smaller pieces.

SERVING TIPS:

Cooked squid served separately pouring wine vinegar and olive oil and sprinkle with white pepper and parsley. You can also add it to salads, sauces or dishes with rice and vegetables.

Bon appétit!