Cuttlefish with Vegetables and Saffron

By TFAL_USA

We can also make a tapas meal with it.

Ingredients

• SAUCE:
• 600 g/1 lb 5 oz cuttlefish (cleaned by fish monger),
• 1 head celery
• 2 doses saffron,
• 1 large carrot,
• 300 g/10 1/2 oz celeriac,
• 10 sprigs chives,
• 1 courgette,
• 1/2 red onion,
• Salt, pepper
• 100 g/3 1/2 oz carrot purée (homemade or frozen),
• 1 ActiFry spoon cornflour,
• 100 ml/3 1/2 fl oz water

Details

Servings 4
Adapted from nutritiousanddelicious.com

Preparation

Step 1

Peel and finely slice the red onion. Peel the carrots and the celeriac and cut into large sticks. Wash the courgette and cut like the carrot. Remove the large outside stalks of the celery and keep only the heart. Cut the sticks like the other vegetables. Chop the chives.

Cut the cuttlefish into rings about 3 mm thick. Cut the tentacles as well. Put the onion, celery, celeriac and carrots in the ActiFry.

Soak the saffron in 100ml/3 1/2 fl oz hot water and pour into the vegetables. Put in the ActiFry and turn on for 10 minutes. Add the courgette and cook another 5 minutes.

Finish off by adding the cuttlefish and the chives, cooking for a final 3 minutes.