Stuffed cuttlefish with Vegetables
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Recipe-Ingrediants
This dish is ideal for family meals or special occasions and can be accompanied by a variety of salads or seafood dishes. Enjoy the authentic flavor of cuttlefish combined with the deliciousness of vegetable filling, and discover the rich and savory culture of Mediterranean cuisine.
Ingredients:
1 kg frozen cuttlefish
2 potatoes, diced
2 carrots, diced
2 zucchinis, diced
2 onions, finely chopped
1 red bell pepper, diced
1 green bell pepper, diced
? bunch of dill, finely chopped
Vegetable stock
Salt and pepper
Olive oil
Directions
In a basin, add water and a pinch of salt, and thaw the cuttlefish . Remove the heads and clean the insides of the cuttlefish thoroughly, removing the ink sac. Next, chop the heads of the cuttlefish into small pieces. In a saucepan, heat a little olive oil and saute the finely chopped cuttlefish heads, onions, bell peppers, carrots, zucchinis, and potatoes. Then, add a little vegetable broth and simmer for 10 minutes. Take the cuttlefish bodies and stuff them with the vegetable filling. Securely close the opening with a toothpick or two, depending on the size. Place the stuffed cuttlefish in a casserole dish, adding any leftover filling in between. Cover with a lid and bake in a preheated oven for about 30 minutes. Then, remove the lid and continue baking for an additional 15 minutes until the cuttlefish acquire a golden color.
Serve the stuffed cuttlefish with vegetables as a main course and enjoy the delightful flavors and textures of this Mediterranean dish.
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