Since I got this recipe from my mother my husband has taken over making it from me. Every time we have cuttlefish he now takes charge in the kitchen. He has added anchovies and chilli to my mum's recipe and improved the recipe, even though it was already brilliant. He loves this recipe.
On Christmas Day I had prepared to serve stuffed capsicums for lunch, but at the last minute I was expecting two more guests. Now the more the merrier I say, but I wouldn't have enough capsicums, so I had to think what else I would cook. My husbands friend Alex catches cuttlefish for us, so I knew I had some in the freezer, so I quickly defrosted a massive cuttlefish (thank you Alex), all the other ingredients I had at home, so my husband got cooking.
It was spectacular, my guests could not get enough of it. They ate with such joy it was lovely (my husband loved that they loved it). Anyway Christmas lunch was a hit, I actually gave all the leftovers for my guest to take home, as we will make this again for ourselves.
If you love cuttlefish, give this a go, it really is lovely.
1 1/2 - 2kg cuttlefish
1/4 cup olive oil
1 large onion, diced
1 long red chilli, chopped
2 cloves garlic, chopped
1 green capsicum, diced
1 x 45g tin anchovy fillets
2 medium potatoes, diced
2 tablespoons tomato paste
1 teaspoon vegeta
Salt and pepper, to taste
Clean the cuttlefish: Cut the body cavity on the soft side, open out, remove and discard cuttlebone and gut. Remove ink sac, discard. Cut of tentacles from the head, just below the eyes, remove beak and eyes. Rinse under cold water.
Place in a large saucepan, top with cold water, bring it to the boil over high heat. Boil for 3 minutes. Remove cuttlefish from the saucepan, allow to cool. Once cool enough to handle, slice into small bite sized pieces. Remove any skin that feels thick and tough (usually big cuttlefish need thick skin removed).
In a saucepan put the oil, onion, chilli and capsicum and sauté for 5 minutes. Add the garlic, anchovies and oil from the anchovies, continue sautéing for a further 2 minutes. Add the diced cuttlefish, sauté for 10 minutes.
Add the potatoes, stir through, add the tomato paste, stir well to incorporate, sauté for 3 minutes.
Add enough water to just cover the cuttlefish. Add vegeta and pepper. Do not salt at this stage, it may not need any.
Simmer for approximately 2 hours or until the sauce has thickened. If it is too thick, add a bit more water during the cooking time.
Taste for seasoning. Serve on a bed of rice, cous cous or my favourite polenta.
Pin it: www.pinterest.com.au/pin/399413060677706839/