Please see http://answers.yahoo.com/question/index?qid=20071129011255AAkZttD for Recipe of hot butter cuttle fish

Ingredients :

2 lbs. cleaned cuttlefish 1 small onion finely chopped 2 cloves garlic 2 Tbsp. chopped Italian parsley 3/4 cup dry white wine 1/4 cup extra virgin olive oil 1/3 cup tomato sauce

Method :

Cut the bodies of the cuttlefish into strips about 1/4 inch wide.

In a large pan sauté the onions with the garlic in the olive oil. Leave the garlic cloves whole so that you can remove them later. When the onions are translucent add the parsley, mix in a bit and then add the cuttlefish.

Cook the cuttlefish at a high heat for a few minutes or until the liquid around them has all but evaporated.Add the white wine and continue cooking at a high heat for another 5 minutes. Add the tomato sauce and salt to taste. Lower the heat and let them simmer for 20 to 30 minutes or until done.If they get too dry you can add a little bit of fish broth.

When done remove the garlic and serve hot with polenta.

Please see http://chaarmax.wordpress.com/2008/05/26/hot-butter-cuttlefish-aka-hbc/ for the photo of hot butter cuttle fish

Please see http://www.lankalinksystems.com/cgi-bin/recipes/srilankan/book.cgi?Display=18 for Recipe of Dhallo Uyala (Cuttle fish) Black Curry

Ingredients :

Cuttle fish (Dhallo) cleaned, washed and cut into 2 inch strips - 1Kg Curry Powder freshly ground (may be about four or five lumped table spoons) Cinnamon (about a 1 inch piece) Cloves (about ten) Garlic (three or four)

Cardamoms (about ten) Lemon or lime juice (about four or five table spoons full - to taste) Lemon grass (a four inch piece) Coffer lemon rind (grated) - about a table spoon - This is not compulsory but it adds an exquisite taste to the dish Salt - to taste

Red Chilli powder - to taste Curry leaves chopped up - a couple of sprigs A bit of butter (or oil or Ghee) - about three table spoons One full Spring Onion ( Chopped) Green Chillies (Chopped) Coconut milk (thick) - One and a half cups

Method :

First put the curry powder on to a dry saucepan and roast it on a medium flame until it becomes black (but not burnt). When it is nearly done add the red chillie powder and roast it as well. It is good to have a mask or something on as the fumes of roasting chillie powder can get into your nose and eyes etc. Once this is done leave it aside.

Then take another saucepan, add the butter into it and keep it on a medium to high flame. When the butter is fairly hot add the chopped garlic, curry leaves and the chopped onions. When the garlic and onions are turning light brown in colour add the roasted curry powder and the chillie powder. After a couple of minutes increase the flame to high and add the well drained pieces of cuttle fish into the saucepan and stir it well until all the ingredients spread on all the pieces of cuttle fish. Also make sure that all the pieces of cuttle fish get fried a little bit in the hot butter as well.

Then add the rest of the ingredients (except the lemon juice) with the thick coconut milk and let it cook on a slow fire with the saucepan three quarter covered. Stir it once every three minutes or so. Please note that you don't have to add a lot of liquid as when you cover dhallo and cook it produces a lot of liquid on its own. Once the dhallo is cooked let it simmer with the saucepan lid removed until the gravy thickens. If the gravy is not thick it doesn't taste as nice. When the cuttle fish is cooked and the gravy is thick remove it from the fire and let it cool before adding the lemon juice.

Notes:

a) Cook Cuttle fish at least a day before it is used as it tastes better. It does not taste as good if eaten immediately after it is cooked.

b The variety of Dhallo available in Sri lanka requires longer cooking times. So it is best to experiment first.

c) The same recipe can be used when cooking baby octopus. (But cleaning baby octopus is painful and time consuming.)

You can also see http://aww.ninemsn.com.au/article.aspx?id=149884 for Recipe of Salt and pepper cuttlefish

Ingredients :

1kg cleaned cuttlefish or calamari 1 tablespoon Sichuan peppercorns 1 tablespoon white peppercorns 2 tablespoons salt ¼ cup (35g) rice flour ¼ cup (35g) plain flour vegetable oil, for deep frying 1 red chilli, sliced on an angle coriander leaves and 1 lime, cut into wedges, to serve

Method :

Cut open cuttlefish hoods if necessary, and score the inside of the hoods in a small diamond pattern.

Toast peppercorns in a dry-frying pan over a medium heat until fragrant; cool. In a pestle and mortar pound with the salt until finely ground. Combine pepper mixture with flours in a shallow bowl and toss to coat the cuttlefish. Heat oil in a wok or large saucepan until 180°C on a candy thermometer, or a cube of bread browns in 30 seconds, or the handle of a wooden spoon inserted into the oil fizzles.

Cook cuttlefish and sliced chilli in batches until golden brown and cooked through. Remove from the oil with a slotted spoon and drain on absorbent paper.

Serve with coriander, deep-fried chilli slices and lime wedges.

You can also see http://hellonet.teithe.gr/EN/aboutgreece/more/recipes_en.html for Recipe of CUTTLEFISH with RICE

Ingredients :

1 kg cuttlefish 1 cup olive oil 1½ cups tomato juice 2 cups rice 2 onions (chopped) salt, pepper

Method :

Clean cuttlefish carefully and thoroughly and cut into pieces. Sauté onion and cuttlefish in olive oil. Add tomato juice, salt and pepper and cook over moderate heat until cuttlefish is soft. In another saucepan cook the rice until soft. Serve pieces of cuttlefish with its sauce on top of rice.

This dish goes well with sweet red wine.

(Rated by 2 Council Members)

Ingredients:

2 lbs. cleaned cuttlefish 1 small onion finely chopped 2 cloves garlic 2 Tbsp. chopped Italian parsley 3/4 cup dry white wine 1/4 cup extra virgin olive oil 1/3 cup tomato sauce Cut the bodies of the cuttlefish into strips about 1/4 inch wide. In a large pan sauté the onions with the garlic in the olive oil. Leave the garlic cloves whole so that you can remove them later. When the onions are translucent add the parsley, mix in a bit and then add the cuttlefish. Cook the cuttlefish at a high heat for a few minutes or until the liquid around them has all but evaporated. Add the white wine and continue cooking at a high heat for another 5 minutes. Add the tomato sauce and salt to taste. Lower the heat and let them simmer for 20 to 30 minutes or until done. If they get too dry you can add a little bit of fish broth. When done remove the garlic and serve hot with polenta.

Fried Cuttlefish :- Ingredients # 1 large dried cuttlefish # 1/2 tsp sugar # 1/4 tsp pepper # 120g carrot, cut into desired shapes # 1 fresh red chilli, cut into strips # 150g leek # 150g fresh champignons, sliced # 2 cloves garlic, minced # 3 slices ginger # 4–5 dried chillies, soaked # 2 tbsp oil

Sauce ingredients (combined) # 1 tsp light soy sauce # 1 tsp premium oyster sauce # 1/2 tsp salt # 1/2 tsp sugar or to taste # 1/4 tsp pepper # 1 tsp Chinese rice wine # 1/4 tsp sesame oil # 3 tbsp fresh chicken stock # 1 tsp corn flour

Method Score the inner body of the prepared cuttlefish and cut into thick slices. Marinate with sugar and pepper for 10–15 minutes.

Boil a saucepan of water and scald cuttlefish for 10–20 seconds. Drain well.

Wash leek and discard the fibrous sections. Cut into 1 cm diagonal sections. Heat oil in the wok until hot. Lightly brown garlic and ginger.

Put in leek and stir-fry for 30-40 seconds. Add champignons, carrots, dried chillies. Stir in sauce ingredients.

When the sauce begins to boil, add the cuttlefish and fresh red chilli. Toss the mixture briefly, then transfer to a serving dish.

(Rated by 3 Council Members)

Ingredients:

2 lbs. cleaned cuttlefish 1 small onion finely chopped 2 cloves garlic 2 Tbsp. chopped Italian parsley 3/4 cup dry white wine 1/4 cup extra virgin olive oil 1/3 cup tomato sauce

Cut the bodies of the cuttlefish into strips about 1/4 inch wide. In a large pan sauté the onions with the garlic in the olive oil. Leave the garlic cloves whole so that you can remove them later. When the onions are translucent add the parsley, mix in a bit and then add the cuttlefish. Cook the cuttlefish at a high heat for a few minutes or until the liquid around them has all but evaporated. Add the white wine and continue cooking at a high heat for another 5 minutes. Add the tomato sauce and salt to taste. Lower the heat and let them simmer for 20 to 30 minutes or until done. If they get too dry you can add a little bit of fish broth. When done remove the garlic and serve hot with polenta.

ENJOY.

(Rated by 2 Council Members)