Cuttlefish

• Grilled cuttlefish: Marinate cuttlefish steaks or tentacles in olive oil, lemon juice, garlic, and herbs, then grill until tender and slightly charred. The high heat brings out the natural sweetness and creates a delightful smoky flavor. - Cuttlefish ink pasta: Utilize cuttlefish ink to create a visually striking and flavorful pasta dish. The ink imparts a deep black color and subtle seafood flavor to the pasta dough, perfect served with seafood or a light tomato sauce. - Cuttlefish in stews and soups: Add diced cuttlefish to seafood stews, paella, or hearty soups for a boost of flavor and texture. The cuttlefish tenderizes during cooking, imparting a savory richness to the broth. - Fried cuttlefish: Lightly batter or bread cuttlefish rings or strips and deep-fry until golden brown and crispy. Serve with a squeeze of lemon and your favorite dipping sauce for a delicious appetizer or snack. - Cuttlefish stir-fries: Incorporate sliced cuttlefish into stir-fries with vegetables, noodles, and your choice of sauce. Its firm texture holds up well to high heat, making it a great addition to Asian-inspired dishes. - Braised cuttlefish: Slowly braise cuttlefish in a flavorful sauce (such as tomato-based or soy-based) until it becomes exceptionally tender. This method allows the cuttlefish to absorb the flavors of the sauce, resulting in a rich and satisfying dish.

• Rich in protein, essential for muscle building and repair.
• Excellent source of vitamin B12, vital for nerve function and red blood cell production.
• Contains iron, which helps prevent anemia and supports energy levels.
• Provides selenium, an antioxidant that boosts the immune system.
• Low in fat and calories, making it a healthy seafood option.
• Source of copper, important for enzyme function and iron absorption.

Fresh cuttlefish is highly perishable and should be used as soon as possible. Store fresh cuttlefish in the refrigerator, wrapped tightly in plastic wrap or in an airtight container, and use within 1-2 days. For longer storage, freeze cuttlefish. Clean and prepare the cuttlefish before freezing, then place it in a freezer-safe bag or container, removing as much air as possible. Frozen cuttlefish can last for up to 2-3 months. Thaw in the refrigerator overnight before cooking.