Diavola-Style Cuttlefish with Potatoes, Horseradish, and Pickled Cabbage | Andrea Aprea | Chef Recip

Ingredients

• 4 whole uncleaned cuttlefish (400 g each)
• 20 g chili powder
• 100 g Korean chili flakes
• 5 ml powdered milk
• 20 g tomato powder
• 5 g onion powder
• 1 kg fresh potatoes
• 300 g butter
• 300 ml heavy cream
• 60 g prepared horseradish
• 1 piece fresh horseradish root
• 40 ml white vinegar
• 2 garlic cloves
• 100 ml extra virgin olive oil
• 12 Brussels sprouts leaves
• 12 mustard greens leaves
• 2 outer Savoy cabbage leaves