Cuttlefish with Macanese 'Salsa'

Cuttlefish with Macanese 'Salsa' Recipe from Italy - Delicious Seafood Dish

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 6 minutes | Servings: 4

Introduction

Cuttlefish with Macanese 'Salsa' is a delicious and flavorful dish that combines tender cuttlefish with a tangy and aromatic salsa. This dish is perfect for seafood lovers looking to try something new and exciting.

History

This recipe is inspired by the culinary traditions of Macau, a region known for its unique blend of Chinese and Portuguese flavors. Cuttlefish is a popular ingredient in Macanese cuisine, and this dish showcases the vibrant and bold flavors of the region.

Ingredients

1.5-2 lb (907 g) squid, with tentacles, or cuttlefish, cleaned
0.67 cup olive oil, extra-virgin
3 tbsp red wine vinegar, or more to taste
1 small onion, finely chopped
0.25 cup fresh italian parsley, finely chopped
0.5 tsp salt, or more to taste
0.5 tsp freshly ground black pepper
1 medium ripe tomato, seeded and diced

How to prepare

Rinse the cuttlefish under cold running water, then rinse and pat dry with paper towels.
Place the cuttlefish in a nonreactive baking dish and set aside while you prepare the marinade.
In a nonreactive bowl, combine the oil, 3 tbsp vinegar, onion, parsley, 0.5 tsp salt, and pepper. Whisk to mix well.
Taste the marinade and adjust the seasoning by adding more salt or vinegar if needed. The marinade should be highly seasoned.
Pour half of the marinade over the cuttlefish in the dish. Cover the dish and let it marinate in the refrigerator for 30 minutes.
Transfer the remaining marinade to an attractive bowl and stir in the tomato. Set this sauce aside.
Preheat the grill to high heat.
If using a vegetable grate, preheat it for 5 minutes before cooking and then oil it.
Otherwise, oil the grill grate when ready to cook.
Remove the cuttlefish from the marinade, but keep the marinade for later use.
Arrange the cuttlefish on the hot grate and grill, turning with tongs, until nicely charred and just firm. This should take about 2 to 3 minutes per side (4 to 6 minutes in total).
Brush the cuttlefish once or twice with the reserved marinade while it cooks.
Transfer the grilled cuttlefish to serving plates or a platter.
Serve immediately, accompanied by the reserved sauce.

Variations

Substitute squid for the cuttlefish for a slightly different texture and flavor.
Add diced bell peppers or olives to the salsa for extra color and flavor.
Grill the cuttlefish on skewers for a fun and easy-to-eat presentation.

Cooking Tips & Tricks

Make sure to clean the cuttlefish thoroughly before cooking to remove any grit or sand.

- Marinating the cuttlefish before grilling helps to infuse it with flavor and keep it tender.

- Be sure to preheat the grill and oil the grate to prevent sticking.

- Brushing the cuttlefish with the marinade while grilling adds extra flavor and moisture.

Serving Suggestions

Serve the Cuttlefish with Macanese 'Salsa' with steamed rice or crusty bread to soak up the flavorful sauce. A side of sautéed greens or a fresh salad would also complement this dish nicely.

Cooking Techniques

Grilling the cuttlefish adds a smoky flavor and charred texture that complements the bright and zesty salsa. Be sure to cook the cuttlefish quickly over high heat to prevent it from becoming tough.

Ingredient Substitutions

If you can't find cuttlefish, squid or octopus can be used as a substitute. Red wine vinegar can be replaced with white wine vinegar or lemon juice for a different acidity level.

Make Ahead Tips

The cuttlefish can be marinated in advance and kept in the refrigerator for up to 24 hours before grilling. The salsa can also be prepared ahead of time and stored in the fridge until ready to serve.

Presentation Ideas

Arrange the grilled cuttlefish on a platter and drizzle with the salsa for a colorful and appetizing presentation. Garnish with fresh parsley or a squeeze of lemon juice for a finishing touch.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as a Sauvignon Blanc or Albariño. A light and refreshing beer, such as a pilsner or pale ale, would also complement the flavors of the dish.

Storage and Reheating Instructions

Leftover cuttlefish can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the cuttlefish in a skillet over low heat, being careful not to overcook.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

5g per serving

Fats

- Total Fat: 20g per serving

- Saturated Fat: 3g per serving

Proteins

- Protein: 25g per serving

Vitamins and minerals

Vitamin C: 15% of the daily recommended intake per serving

- Iron: 20% of the daily recommended intake per serving

Alergens

Contains seafood (cuttlefish)

Summary

This dish is a good source of protein and healthy fats, while also providing essential vitamins and minerals. It is relatively low in carbohydrates and calories, making it a nutritious and satisfying meal option.

Summary

Cuttlefish with Macanese 'Salsa' is a vibrant and flavorful dish that showcases the unique culinary traditions of Macau. With a tangy and aromatic salsa paired with tender grilled cuttlefish, this dish is sure to impress your guests and satisfy your seafood cravings. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl living in Macau with my family. My grandmother, a skilled cook with a passion for experimenting with new flavors, had invited some friends over for dinner. As she bustled around the kitchen, preparing a feast fit for royalty, I watched in awe. I had always been fascinated by the way she could take simple ingredients and transform them into something magical.

That night, she unveiled a dish that would forever change the way I viewed food. It was a cuttlefish with Macanese 'salsa'. The aroma alone was enough to make my mouth water. The tender cuttlefish had been cooked to perfection, and the 'salsa' was a symphony of flavors - sweet, spicy, tangy, and savory all at once. I watched as my grandmother deftly plated the dish, her eyes shining with pride.

As we sat down to eat, I took my first bite and was instantly transported to a world of culinary delight. The flavors danced on my tongue, each one more delicious than the last. I looked at my grandmother in awe, knowing that I had to learn how to make this dish for myself.

The next day, I begged my grandmother to teach me the recipe. She smiled indulgently and agreed, knowing that I had inherited her love for cooking. We spent the entire day in the kitchen, as she patiently guided me through each step. From cleaning and preparing the cuttlefish to creating the perfect 'salsa', she shared her knowledge with me as only a grandmother can.

I learned that the key to a successful dish lies in the quality of the ingredients. The cuttlefish had to be fresh and tender, the vegetables ripe and flavorful. The 'salsa' was a complex blend of spices and seasonings, each one carefully measured and added at just the right moment. I watched in amazement as my grandmother's skilled hands worked their magic, transforming simple ingredients into a work of art.

As the dish simmered on the stove, filling the kitchen with its mouth-watering aroma, my grandmother shared stories of her own childhood in Macau. She spoke of the bustling markets filled with exotic spices and fresh seafood, of the traditional dishes that had been passed down through generations. I listened intently, soaking up every word as if it were a precious treasure.

Finally, the moment of truth arrived. We sat down to eat, and I held my breath as I took my first bite of the cuttlefish with Macanese 'salsa'. The flavors exploded in my mouth, sending me into a state of pure bliss. I looked at my grandmother with tears in my eyes, grateful for the gift she had given me.

From that day on, I became known as the family cook. I spent hours in the kitchen, experimenting with new recipes and putting my own twist on old favorites. But no matter how many dishes I created, the cuttlefish with Macanese 'salsa' remained my crowning achievement. It was a taste of my childhood, a reminder of the love and dedication that had gone into every meal my grandmother had ever made.

Now, as I sit here in my own kitchen, preparing the cuttlefish with Macanese 'salsa' for my own family, I can't help but feel a sense of pride. I am carrying on a tradition that has been passed down through the generations, honoring the memory of my grandmother and the culinary legacy she left behind. And as I take my first bite of the dish, I am once again transported to a world of flavor and delight, grateful for the lessons my grandmother taught me and the love she shared through her cooking.