Cuttlefish, 500 g

Description

The cuttlefish (Sepia officinalis) is one of the most famous cephalopods because of its taste and the amount of recipes it’s used in. It can be cooked grilled, with rice or noodles, in stews or even in salads. It’s perfect for kids and special diets.

The most common cuttlefish recipes are when it’s served with meatballs, pigs’ trotters and escargots,  lentils and mushrooms, or oxtails.

It can also be cooked without side dishes; a la bruta, with garlic and parsley, with peas, battered with allioli, etc.

How to clean the cuttlefish

You can order it cleaned and vacuum-packed, in dices, stripes or whole, without cleaning, as you wish. If you want, we can add its ink and spleen, so you can cook arròs negre. This dish is made of seafood and rice, which during the cooking, due to the cuttlefish ink, turns black.

If you want to know how to clean it, we teach you here.

More characteristics and recipes

• Més característiques (in Catalan and Spanish)
• Recipe: arròs negre (in Catalan and Spanish)
• Recipe: noodles with cephalopods (in Catalan and Spanish)