I hadn’t had cuttlefish for so long I almost forgot how good it was! This recipe was made with a fresh cuttlefish, but if you’re a beginner you might rather use frozen pieces… I must admit that cleaning it was pretty disgusting although the result was totally worth it
If you can’t find cuttlefish, you can subsitute it by squid for cooking this recipe
Cuttlefish Provence style recipe
Preparation time:20 mn - Cooking time:1 h
Ingredients (for 4 servings)
2,2 lbs (1 kg) of cuttlefish
4 garlic cloves
1 1/2 cups of white wine (dry)
2 bay leaves
1 can of diced tomatoes
1 tablespoon of olive oil
1 tablespoon of thyme
1/8 cup of Cognac
Salt and pepper
1/ Clean and dice cuttlefish.
2/ Pour olive oil in a frying pan and heat it over medium heat. Add cuttlefish.
3/ Peel and chop garlic and onions.
4/ When all the water from the cuttlefish has evaporated, add garlic, onions, bay leaves, thyme and a small amount of saffron.
5/ Add Cognac. (If you’re an advanced cook, you can ‘flamber’ which means setting the alcohol on fire for a short amount of time. In this case you need to warm Cognac before adding it to the pan, take pan off heat, then lit it on fire).
6/ Pour diced tomatoes and wine into the pan. Add salt.
7/ Get to a smooth boil for 8 minutes then reduce heat and leave covered for 30 minutes.
8/ Season to taste with salt (if needed) and pepper.
Serve cuttlefish Provence style with rice or tagliatelle pasta.