Recipe of noodles in the casserole with cuttlefish

Casserole noodles can be made in many ways, but one of my favorites is the one made with seafood. In my house, traditional recipes are rarely followed to the letter, so if you continue consulting this step-by-step noodle casserole recipe, you will realize that it is a variation that includes a wide variety of ingredients, which makes it the result is great.

These cuttlefish casserole noodles contain prawns, mussels, chicken and octopus and best of all, the noodles are cooked in the brother that these ingredients release, so the flavor of the dish is exceptional.

If you feel like lifting your spirits with a powerful dish and you like seafood, this is your recipe. The process to make these seafood noodle casserole is a bit lengthy, but the recipe is very easy to prepare so don’t let the list of ingredients and procedures scare you off and cook

Ingredients to make Casserole Noodles with Cuttlefish:

• 1 onion
• 3 garlic cloves
• 1 chicken thigh
• 2 cuttlefish
• 5 Prawns
• 1 piece of red and green bell pepper
• 1 tomato
• 150 grams of frozen mussels
• 200 grams of frozen cooked octopus
• 1 splash of olive oil
• 100 grams of frozen peas
• 300 grams of thin noodles
• 1 pinch of salt
• 1 teaspoon of Coloring
• 2 bay leaves
• 1 teaspoon of seasoning to taste

How to make Casserole Noodles with Cuttlefish:

1. We start by peeling and chopping garlic and onion. Cut everything finely as shown in the photo, the quantity depends on the size of the vegetables but with an onion and 3 cloves of garlic it should be enough.
2. Take advantage, also finely chop the pepper and grate the tomato.
3. Now we proceed to prepare the chicken and seafood. Then, wash the prawns very well and discard the heads. Do the same with the cuttlefish and the chicken, cutting into medium pieces, in one bite or so.
4. Heat a drizzle of olive oil in a pan large enough to make the casserole noodles and make a sauce base with the garlic, onion and peppers.
5. After a few minutes, when the onion begins to brown, add the grated tomato and stir well to integrate the flavors.
6. Next, add the chicken and seafood. Remove everything to bathe them with the sauce. You will see that as time goes by, they release their juice, increasing the amount of broth in the preparation.
7. When you see that everything is defrosted, it will be time to add the peas. Go stirring carefully and season the broth for the noodles in the casserole with salt, seasoning and bay leaf.
8. You can use concentrated powdered broth such as ave cream or any seasoning you normally use.
9. When everything is almost ready it will be time to add the noodles. These are done very quickly, so don’t forget to check that the cuttlefish is done.
10. The amount of noodles depends on the number of diners; remember to add more or less according to your tastes.
11. Check that the casserole noodles are done over medium low heat and that there is enough broth in the pot. If necessary you can always add more water or chicken broth. When the pasta is ready, turn off the heat and cover to let it rest for a couple of minutes.
12. Remember that this casserole noodle recipe can be more or less broth depending on what you like best.
13. Serve a good plate of noodles in the casserole with cuttlefish and bon appetite! You can accompany it with some toasted bread and a very fresh white wine.