Cuttlefish pasta
Equipment
- 1 pan
Ingredients
- 800 g fresh cuttlefish and cut into strips
- 250 g pasta coarse
- 1 red peppers cut into strips
- 1 onion chopped
- 200 g olive oil
- 300 gr vinegar can
- 1 cup of coffee syrup
- 1 bay leaf
- cinnamon rosemary, cloves, salt, pepper
- parsley
- sporoys pomegranate
- 1 cup filtered squid ink
Instructions
- Burn oil, saute onion, add the peppers, soups and stir until smooth.
- Add the vinegar, add some lukewarm water and add the pasta, stirring constantly to prevent sticking.
- Add the squid ink, the spices, molasses and cook over low heat until chylosei.
- Garnish with the pomegranate seeds and parsley.