Cuttlefish

Cuttlefish
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Cuttlefish

Cuttlefish. The cuttlefish must be cooked quickly at a high temperature (not giving the connective tissue enough time to toughen up) or slowly at a low temperature (giving enough time to break down the connective tissues completely). The tentacles and 'wings' are tougher and are best slow-cooked.Perfect for paellas, pasta, breading and frying, our Cuttlefish can be steamed, fried, broiled, or sautéed for a flavorsome dish.... - Cuttlefish.

Price: $8.55 from Cuisinery

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Cuttlefish

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