Cuttlefish Provence style

Cuttlefish Provence style recipe

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)
1 onion
2 bay leaves
1 can of diced tomatoes
1 tablespoon of olive oil
1 tablespoon of thyme
1/8 cup of Cognac
Saffron
Salt and pepper

Instructions

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.

7 thoughts on “Cuttlefish Provence style

  1. 06/06/2009 at 12:41 AM

    Ack, gutting a fish is a bit intimidating. Nice job for doing it yourself! Never even heard of cuttlefish, but the final dish looks hearty and delish.

  2. 06/06/2009 at 1:23 AM

    My boyfriend gave me a nice hand on the most disgusting part, I must confess ;-) Next time we’ll go for frozen ones! Cuttlefish is very similar to squid, I’m sure it could replace it easily. Tell me how it went if you ever try it!

  3. 06/06/2009 at 1:23 PM

    MMMM..the end result is what counts,…looking good & looks very delicious!

  4. 06/07/2009 at 2:26 AM

    this sounds like a wonderful dish. i have to say, i haven’t had cuttlefish before. i probably can substitute the dish with another meat?

  5. 06/07/2009 at 5:22 PM

    Go for squid or any other kind of calamari and adjust the cooking time if necessary.

  6. Sue J.
    05/15/2012 at 8:27 PM

    Diced tomatoes come in cans of differing sizes. For this recipe what size should one use? 14.5 oz? 28 oz?

  7. 09/20/2013 at 5:00 PM

    You should use a 14.5 oz can. Enjoy :)

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