Sautéed CuttlefishHoje para Jantar
600 grams cuttlefish (cleaned, 1 pack of frozen cuttlefish)
1 red pepper
1 yellow peppers
1 garlic cloves
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)
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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.