Tomato Sauce (2)
Chili Anaheim (3)
Make - (1-1/2 hrs - 40 min work)
- Clean and pull apart Cuttlefish as needed (for details see
Note-1 and our
Cuttlefish page). Cut
into pieces as desired - about 1 inch random squares is good. For
large Indo-Pacific Cuttlefish, use also the fins, and the small parts
that feel "plasticy" raw will be fine too.
- Bring a pot of water to a boil, stir in Cuttlefish, bring
back to a boil and simmer 5 minutes. Drain.
- Quarter ONION lengthwise and slice thin crosswise. Crush
GARLIC and chop medium. Mix.
- In a spacious sauté pan, heat Olive Oil. Stir in
Onion mix and Cuttlefish. Fry over moderate heat,
stirring until onions are lightly browned.
- Stir in Paprika and Turmeric, then immediately take
off the heat.
- Sir in Tomato Sauce, Salt, Pepper and 1-1/2
c Water. Bring to a boil, cover tightly and simmer over low
heat for about 30 minutes or until cuttlefish is tender.
- Meanwhile: Blast the CHILI black with your
Propane Torch. Brush
off the skin under running water.
- Cut Chili into slices about 1/4 inch wide by 3/4 inch long.
Grind Cumin fine. Chop PARSLEY small. Mix all together
with Frozen Peas.
- When Cuttlefish is tender, and you are nearly ready to
serve, stir in Finish mix and simmer 4 minutes longer. Stir
in a little boiling water if needed to loosen the sauce. You don't
want to do this ahead as the peas will lose their bright green
color, but the taste will still be fine on reheating.
- Serve hot with Flat Bread or Couscous (authentic) or Rice (not
authentic, but it works fine). See also
Note-3 for buffet service.