(since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_& Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free_Magazines   |   Food Festivals & Events

You are here > Home

RECIPESSalad RecipesSalads with Seafood >  Cuttlefish Salad


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Italian Family Dining
by Edward & Eugenia Giobbi

Cuttlefish are shipped to the United States from Spain and Italy, where they are highly prized. Similar but superior to a squid, the cuttlefish has thick, sweet white flesh. It can be steamed, broiled, grilled, stewed, and fried. This is one of our favorite ways to prepare it. For a fall variation, we add boiled fresh cranberry beans to this salad.
Serves 4 to 6


• 1 large cuttlefish (1 1/2 to 2 pounds), cleaned and with head and tentacles intact (see Note)
• Olive oil
• Salt and freshly ground black pepper or hot pepper flakes
• 1 tablespoon chopped rosemary
• 2 large red bell peppers, roasted, peeled, cored, and cut into 1/2-inch slices
• 4 tablespoons extra virgin olive oil
• Juice of 1 lemon
• 4 garlic cloves, sliced
• 1 tablespoon chopped flat-leaf parsley
• 2 bay leaves

Prepare  a grill.

Rub the cuttlefish with some oil, salt, pepper, and the rosemary. Place the cuttlefish on a piece of aluminum foil that is a couple of inches larger than the fish. Place on the grill and cook for about 20 minutes. Turn the cuttlefish over and cook for another 5 minutes. Remove the cuttlefish, discard the foil, and continue to grill the cuttlefish for about 2 minutes on each side—this will create browned grill marks on the fish.

Remove the cuttlefish and cut the body into strips about 1/2 inch wide and 2 inches long. Cut the head and tentacles into thin slices.

In a large serving bowl, combine the cuttlefish with the bell peppers, extra virgin olive oil, lemon juice, garlic, parsley, bay leaves, and salt to taste. Allow the salad to rest for at least 2 hours before serving. Remove the bay leaves before serving.

Note: Clean the cuttlefish head by cutting off the beak. and eyes, and remove the skin. Remove  the innards and bone and discard. Or, ask your fishmonger to clean the cuttlefish.



  Salads with Seafood   |   Dilled Seafood Salad   |   Calamari & Radicchio Salad   |   Dungeness Crab Louis Salad   |  Crab, Almond Crab Salad   |   Crab, California Crab Salad   |   Crab Salad in Avocado Halves   |   Crab, East Pass Crab Salad   |   Crab, Grapefruit Crab Salad   |   Crab Louis Salad Recipe   |   Crab, Potato 'Louie' Salad  |   Crab Meat and Rice Salad   |   Crab Salad with Honey Vinaigrette   |   Crab, Spring Crab Salad   |   Crabmeat Vidalia Onion & Tomato   |   Crawfish and Rice Salad   |   Cuttlefish Salad   |   Herring, Selyodka Pod Shuboy   |   Asian Lobster Salad   |   Lobster, Carambola Lobster Salad   |   Lobster, Sunshine Lobster Salad   |   Mahi Mahi & Green Papaya Salad   |   Octopus Salad   |   Octopus & Arugula Salad   |   Octopus, Grilled Octopus En Salade   |   Oyster Salad (1875)   |   Oysters, Caesar Salad w/Fried Oysters   |   Pompano Salad   |   Salmon Carpaccio Salad   |   Salmon & Asparagus Salad   |   Salmon, Chilled Salmon Salad   |   Salmon Salad with Blueberries   |   Salmon, Grilled Salmon & Pear Salad   |   Salmon Potato Onion & Pepper Salad   |   Scallops, Calico Scallops Potato Salad   |   Scallops, Portobello Scallop Salad   |   Scallops, Satellite Beach Salad   |   Scallop and Spinach Salad   |   Scallops, Seared with Coriander   |   SHRIMP SALADS >>>>>>>   |   Squid, Spicy Squid Salad   |   Swordfish Salad   |   Thai Seafood Salad   |   TUNA SALAD RECIPES >>>>>  
  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission. Logo


Popular Pages