Cook cuttlefish as you would squid, either quickly at a high temperature so the connective tissue doesn’t toughen, or slowly at a low temperature to breakdown the connective tissues completely. For a quick method, score and marinate your cuttlefish for a couple of hours then flash fry or grill. For the marinade, mix Asian flavors like soy sauce, chilies, and coriander, or go Mediterranean with lemon, garlic, basil, and olive oil. For slow cooking, braise cuttlefish in red or white wine and pair with a smoked or cured meats. Cuttlefish is often used in risotto, added to paella, or grilled and served as a tapa. Breaded and deep-fried cuttlefish is popular in Spain.