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Stuffed Cuttlefish

Yields4 Servings

 12 medium sized cuttlefish (Wellgoods) degutted and cleaned
 12 tomatoes finely chopped
 ½ onion finely chopped
 1 clove garlic finely chopped
 1 tbsp parsley finely chopped
 45 tbsp bulgur wheat
 ½ hot red pepper (chilli pepper) finely chopped
 1 small coffee cup olive oil
 1 cup cup dry white wine
 12 bunches spinach
 Salt and pepper to taste
1

Combine the tomato, onion, garlic, bulgur, half the olive oil, ½ the wine, the chilli pepper and salt and pepper
Fill in the cuttlefish with this mixture and place them in a baking tray
Add the rest of the wine and olive oil to the baking tray with the fish and cook at 160°C for about 25 minutes
Boil the spinach for a few minutes (just until it wilts) and drain well
Place 3 small servings of spinach in each plate and serve with the fish on top

Tip:Make sure you use clean and gutted cuttlefi sh. You can also use cuttlefish (Wellgoods) with ink in other recipes

Nutrition Facts

Serving Size 1

Servings 0

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