The common cuttlefish is the cephalopod that is best known to those living around the Mediterranean. In cooking, the white part (the mantle muscle) is the most highly prized, or else the whole little cuttlefish with its “bone” removed.
In the Basque country, they are called “chipirons.”
Squid move towards the Atlantic coast during their breeding time. They are highly prized in the region’s cuisine. They are prepared “Madrilene” style with onions, tomatoes, peppers, olive oil and garlic, or in a sauce made with their ink, or if their size allows, stuffed with Bayonne ham and other fillings.
Jean-Marie Gauthier, La Villa Eugénie - Hotel du Palais
Scallop Pavé with Cuttlefish Ink, Chard and Pumpkin (165.15 calories per serving)
Giovanni D'Amato, Ristorante Il Rigoletto, Italie
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