- 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
Cuttle Fish Tapas
Ingredients
Method
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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