Sautéed Cuttlefish

Hoje para Jantar
Sautéed Cuttlefish
1
14
40

Ingredients

600 grams cuttlefish (cleaned, 1 pack of frozen cuttlefish)
1 red pepper
1 yellow peppers
1/2 cabbage
1 garlic cloves
1 scallions
1 tablespoon peanut oil
1/2 fish bouillon cube (dissolved in 4 tbsp hot water)
1 tablespoon rice (vinegar)
1 teaspoon brown sugar
1 teaspoon corn starch
1 teaspoon fresh ginger (grated)
1 teaspoon soy sauce
tagliatelle pasta (cooked)

Directions

1Thaw the cuttlefish in the refrigerator the day before.
2Once thawed, remove the tentacles.
3Slit open the cuttlefish along side and, using the tip of a small sharp knife, carve a diamond pattern on the inner part of each side.
4Dry with paper towels.
5Cut the peppers into long thin strips.
6Chop the onion, garlic, and cabbage.
7In a bowl, mix all the sauce ingredients and set aside.
8Heat the oil in a pre-seasoned wok, add the onion and garlic and sauté for 1 minute.
9Add the strips of pepper and sauté for 2 minutes.
10Add the cabbage and leave to cook until wilted.
11Add the cuttlefish and sauté for a few more minutes.
12Add the sauce previously set asid and let it cook, while stirring continuously, until it thickens and becomes clear.
13Serve immediately with Tagliatelli pasta.
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