Stewed Cuttlefish

Stewed cuttlefish is a traditional seafood dish, appreciated for its delicate flavor and tender consistency. Here is the recipe to prepare excellent stewed cuttlefish.

Ingredients

• 500 g of cleaned cuttlefish
• 200 g of cherry tomatoes or a can of peeled tomatoes
• 2 cloves of garlic
• Fresh parsley to taste
• 1/2 glass of white wine
• Extra virgin olive oil to taste
• Salt to taste
• Pepper to taste
• Chili pepper (optional)

Preparation

1. Start by heating a drizzle of extra virgin olive oil in a skillet. Add the peeled garlic cloves and let them brown.

2. Once browned, remove the garlic and add the cuttlefish. Let them brown for a few minutes.

3. Deglaze with white wine and let it evaporate over medium heat.

4. Add the cherry tomatoes, cut into quarters (or the peeled tomatoes if you prefer). If using peeled tomatoes, crush them slightly with a fork.

5. Season with salt and pepper to taste and, if you like, add a pinch of chili pepper to give it a spicy touch.

6. Cover with a lid and cook over low heat for about 30 minutes, until the sauce has slightly thickened and the cuttlefish are tender.

7. Near the end of cooking, add chopped fresh parsley to flavor the dish.

8. Serve the cuttlefish hot, possibly accompanied by crunchy bread or soft polenta if you prefer a more substantial side dish.

Curiosity

Cuttlefish, from which cuttlefish come, are cephalopod mollusks highly appreciated in cooking for their tender and delicate meat. This stewed preparation allows to enhance their flavor thanks to the simplicity of the ingredients that blend together creating a delicious and enveloping sauce.