Cuttlefish Goulash with Homemade Noodles

Summer is the time for seafood, a glass of wine, and family dinners outside on the patio, terrace, or by an open window to soak in all the intoxicating scents of the season. One of our familys favorite dishes is homemade pasta, best made by my mother-in-law Alda. I usually prepare various sauces to go with it. This time, we decided to combine wide noodles with cuttlefish goulash. If using wild-caught cuttlefish, they should be frozen beforehand, as this makes the meat easier to handle and more tender. The result, as seen in the photos, was finger-licking good.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 140 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Homemade noodles

  • 300 g Wheat flour, white, multi-purpose

  • 3 pieces Egg, fresh

  • 0.5 teaspoons Salt, table

  • 0.5 teaspoons Oil, olive

Sipin golaž

  • 1 dl Oil, olive

  • 2 piece Onion, raw

  • 2 pod Garlic, fresh

  • 500 g Fish, cuttlefish, fresh

  • 1 dl Alcohol, Dessert wine

  • 1 piece Tomato sauce, without salt

  • 1 spoon Tomato, concentrate

  • 1 teaspoon Spices, paprika

  • pieces Salt, table

  • pieces Spices, bay (leaves)

  • 2 spoons Wheat flour, white, multi-purpose

  • pieces Soup base, chicken, cube

Steps

  1. If using wild-caught cuttlefish, clean them and remove the thin black outer skin, then rinse thoroughly under running water. Freeze them for at least 24 hours, then thaw. If using pre-cleaned cuttlefish from the store, skip this step.

  2. Peel the garlic and onion, then finely chop them separately. Pour a deciliter of olive oil into a (cast iron) pot with a thick bottom and wait for it to heat up. Add the onion and garlic and sauté slowly over low heat until the onion becomes translucent and slightly caramelized.

  3. Cut the cuttlefish into strips and add them to the pot with the onion. Sauté until they are browned on all sides. Pour in the wine and wait for it to boil. Add blended tomatoes, a tablespoon of tomato paste, salt, pepper, bay leaf, thyme, rosemary, and a teaspoon of paprika. Mix well and add half of the broth. Cover and simmer on low heat for at least 2 hours, checking occasionally to see if more liquid is needed.

  4. Mix flour smoothly with a little water and use this to thicken the goulash. Add enough broth to create a thick sauce that will coat the pasta well. Cook for another ten minutes. Season with salt and pepper as needed.

  5. While the cuttlefish goulash is cooking, prepare the homemade noodles. Sift the flour. Make a well in the center and crack the eggs into it. Add salt and oil. Slowly incorporate the flour from the edges towards the center and knead into a smooth dough. Wrap the dough ball in plastic wrap and let it rest for at least half an hour.

  6. Roll out the rested dough as thinly as possible (as thin as you can). If using a pasta machine, roll to the thinnest setting. Lightly flour the rolled-out dough and then cut it into strips about a centimeter (or less) wide by hand with a knife.

  7. Cook the noodles in a large pot of salted boiling water. They only need to cook for two minutes. Drain and toss them into the pot with the goulash.

  8. Gently mix to distribute the sauce evenly, adding a drop of olive oil if desired. Generously sprinkle with chopped parsley. Let it sit for a minute or two before serving to allow the flavors to meld. A glass of homemade wine pairs perfectly with this dish.

Nutrition Information (Per 100g)

  • Calories: 105.81 kcal
  • Fat: 0.83 g
    • Saturated Fat: 0.26 g
  • Carbohydrates: 15.3 g
    • Sugars: 2.62 g
  • Protein: 6.54 g
  • Fiber: 0.78 g