ANTE'S FORGOTTEN CUTTLEFISH RECIPE

CAPTURED BY

THE RECIPE HUNTERS

IN CROATIA

The cuttlefish is a type of edible "cephalopod," native to the Mediterranean Sea and East Atlantic Ocean. The cuttlefish contains ink sacs which, in response to an attack, secretes black ink. The ink jets out of the cuttlefish glands causing a cloud of darkness to obscure the predator's vision, allowing the cuttlefish time to escape. In another deceptive tactic to evade the predator, the cuttlefish secretes mucus in conjuction with the ink. The mucus fastens the ink together creating the illusion of other decoy cuttlefish. The ink is also hypothesized to contain chemical components which signal conspecifics (members of the same species) of a nearby threat.

Not only is this marine specimen inherently intelligent, but it is also very tasty and healthy (new research indicates the ink is high in iron and antioxidents). Nowadays the ink is used as a culinary enhacement to the taste and artistic impression of the dish. Depending on your preference for abstract art, you might liken the culinary presentation to a Pollock (see above photo).

In the words of Ante, the chef who taught us the recipe: “When you cook the cuttlefish it looks terrible, when you see it on the plate it looks even worse, but when you taste it, it just tastes so so good." Ante's Forgotten Cuttlefish Dish, was passed onto him by his grandfather. The dish has a dark rich umami flavor and will be a favorite for seafood lovers.

FORGOTTEN CUTTLEFISH

INGREDIENTS

2 whole Fresh Cuttlefish
3 medium sized Potatoes
1 Tbsp Olive Oil
Black Pepper
Salt
Fresh Parsley
Fresh Garlic
1 Onion
Sprig of Fresh Rosemary
2 Bay Leaves
.5 cups White Wine
Water

Peel the potatoes and cut them in halves or quarters.
Dice the onion
Chop the garlic and parsley.
Clean the Cuttlefish and remove and set aside the ink.
In a medium sized pot, add the cuttlefish, olive oil, parsley, and garlic
Cook on high heat, constantly stirring.
After a five minutes, add the rosemary and laurel.
After 2 minutes, add a pinch of salt, a pinch of black pepper, and the white wine.
Add water in the pot until the potatoes are covered, be careful not to add too much water.
Once the water begins to boil, cover the pot.
After 10 minutes, add the ink into the pot.
Every so often, open up the lid and lightly shake around the pot to make sure the cuttlefish are not sticking to the bottom *Do not use a spoon to mix around the cuttlefish, if the cuttlefish is sticking to the bottom, add a little more water.
As you check on the cuttlefish, taste the black sauce and add salt or pepper to taste.
The potatoes are fully cooked when you can easily piece them with a knife. At this point, turn the flame down to a simmer and cover the pot for about 30 minutes to allow for the liquid to reduce and for the cuttlefish and potatoes to soak up all the juices.
Serve as ugly as can be and enjoy the forgotten dish!