Cuttle Fish Tapas

Ricardo Soares

Ricardo Soares

13th January 2011
Ricardo Soares

Cuttle Fish Tapas



  • 1 large cuttlefish, cleaned and cut up into pieces
  • 1 large onion, peeled and chopped
  • 1 large can stewed, puréed tomatoes
  • 1 bay leaf
  • 10 peppercorns
  • olive oil


Cover bottom of a non stick with olive oil and sauté the onion with the bay leaf and peppercorns on high for a few minutes. Add the cuttlefish and then the tomato sauce after a few minutes; cover and reduce heat to low. Cook for an hour or so until the cuttlefish is very tender when pierced with a fork. Salt to taste. Serve with white rice. Serves four to six, depending upon the size of the cuttlefish.
Tip: For the cuttlefish to really get tender, it should be frozen first, and then defrosted in the frige overnight. Be sure to cook on low; increasing heat to speed up the cooking will only result in making the cuttlefish tougher.

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