Move over squid and octopus, your cousin is out of hiding.
Cuttlefish are often mistaken for calamari or squid, and while they are all closely related, each have their own characteristics. The cuttlefish has shorter tentacles and a rather large, wide body and is distinguished by the calcified inner bone. This bone can be often found washed up on the beach and many people will feed these to their birds for a source of dietary calcium.
They have a flavour that’s richer than squid but lighter than octopus and are usually the more tender ones out of the ‘Cephlapod’ family.
Recent studies indicate that cuttlefish are among the most intelligent invertebrate species and are often called the chameleon of the sea because of their ability to rapidly change their skin colour. This is seen in the changing of colours and patterns, caused by a layer of tiny elastic pigment sacs just under the skin and they can manipulate these patterns to use as a form of communication with other cuttlefish. It’s also used as a way to camouflage themselves with their surroundings to either hide from predators or to ambush prey. Check out the video to see one of them in action.
CUTTLEFISH BOUILLABAISSE
A bouillabaisse is traditionally a fish soup containing a different variety of cooked fish, shellfish, and vegetables, flavoured with a variety of herbs and spices. This recipe combines the base of a bouillbaisse but has only one single seafood variety to allow the delicate flavour of the cuttlefish to come through.
This dish is full of flavour and can be served as the main course even as an entrée. It’s ideal as a hearty alternative for typical stew-like dishes during the colder months of the year. Serves 4 people.
2 large cuttlefish
100ml olive oil
1 large onion, thinly sliced
3 cloves garlic, finely sliced
3 sprigs thyme, stalks removed
1 large chilli, diced (optional)
4 large tomatoes
½ cup white wine
8 saffron threads
3 cups water
1 small carrot
1 celery stick
Cracked black pepper
Sea salt
1. Clean the cuttlefish removing the ink-sac and bone.
2. Now cut lengthways down one side of the tube so that it can be opened up into one flat piece. With the inside facing upwards, score the cuttlefish by lightly running the tip of a sharp knife several times diagonally across the tube leaving about a 5-6mm gap between cuts. Let the weight of the knife do the work and pull towards you. You can apply minimal pressure if required but not so much that it cuts all the way through. Turn the tube 180 degrees and do the same in the opposite direction to create a small diamond pattern. Cut into 1cm x 5cm strips.
3. Cut the celery and carrot up into lengths of about 5cm long and 5mmx5mm thick to resemble the shape of small french fries.
4. Remove the skin from the tomatoes. To do this remove the core of the tomato with a small sharp knife and then cut a small 1cm cross in the opposite end. Place into hot boiling water for 30 seconds then place straight into ice cold water. The skin will now easily peel off. Roughly chop into small pieces.
5. Sweat off the onion with olive oil until transparent then add thyme leaves, garlic, and optional chilli and cook for 2 minutes making sure that it doesn’t become brown.
6. Add tomatoes and cook for 5 minutes.
7. Add the cuttlefish, white wine, and saffron and and cook for a further 3 minutes 8. Add the water and bring to the boil. Reduce heat slightly and simmer for 5 minutes then remove from heat.
9. Season with salt and pepper then finally add the carrot and celery. The carrot and celery will cook from the residual heat in the soup.
10. Toss the tentacles in some cornflour then deep-fry until crisp. If you don’t have a deep-fryer you can heat a pot of oil to 180°C. To test the temperature, add a cube of bread to the oil and it should turn brown within 10 seconds.
11. Serve immediately, garnished with the tentacles and flat-leaf parsley and a chunk of fresh crusty bread.
SALT & PEPPER STUFFED BABY CUTTLEFISH WITH A CITRUS SALAD
150g chicken mince
100g fish fillet, minced
4 egg whites, lightly beaten
1 Tablespoon cracked black pepper
1 Tablespoon lemon pepper (or lemon myrtle)
2 Tablespoons sea salt
Rind of 1/2 lemon, finely grated
60-70ml cream
1kg small cuttlefish tubes
1. Preheat oven to 180°C.
2. Combine all ingredients, except cuttlefish, thoroughly in a food processor. The mixture should be moist but able to hold a shape.
3. Pipe or spoon the mixture into the tubes leaving a 1cm gap at the larger end as the stuffing will expand when cooked.
4. Place the stuffed cuttlefish into a deep tray, such as a cake tin, and add about 1cm of water to the bottom.
5. Bake for 10-15 minutes until firm.
Citrus Salad
2 oranges
2 grapefruit
1 lemon
4 limes
100g wild rocket leaves
60ml olive oil
1. Peel the fruit then cut out the segments with a sharp knife.
2. Toss fruit with rocket leaves and olive oil.
TRADITIONAL SALT AND PEPPER CUTTLEFISH
1/2 cup corn flour
1/2 cup plain flour
2 Tablespoons cracked black pepper
1 Tablespoon lemon pepper
2 Tablespoons sea salt
6 large cuttlefish tubes
1. Mix all ingredients, except cuttlefish, in a large bowl.
2. Either cut cuttlefish into rings or alternatively, cut in half lengthways and score a criss-cross pattern on the inside of the tube and cut into smaller pieces approximately 3cm X 3cm.
3. Heat some oil in a wok or saucepan until it reaches 180°C. To test the temperature, add a cube of bread to the oil and it should turn brown within 10 seconds. To test the temperature, add a cube of bread to the oil and it should turn brown within 10 seconds.
4. Dust the cuttlefish in the flour mixture, shake off the excess, then fry for about two minutes. Drain on some paper towel.
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