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ItalianEasy

Stewed Cuttlefish

AT

By

Ago Tanfossi

Chef and recipe curator at Global Cucina

Published on March 15, 2026

Updated on April 15, 2026

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A simple yet delicious seafood dish, stewed cuttlefish is perfect for pasta seasoning. The rich flavors make it a delightful choice.

This traditional Italian dish showcases the perfect balance of sweet and savory ingredients, creating a harmonious blend that elevates any meal.

Capolavoro Score 4.3/5 · 14 votes
Stewed Cuttlefish

Ingredients

  • 2.1 lb Cuttlefish
  • 1.5 lb Tomatoes
  • 5.3 oz White onions
  • 2.3 oz White Wine
  • 1 garlic
  • to taste Parsley
  • to taste oil
  • to taste Salt
  • to taste black pepper

Equipment

  • Saucepan
  • Pan

Instructions

  1. 1

    To prepare the stewed cuttlefish, start by chopping the onion. In a saucepan, pour in the oil, add the onion and sauté over low heat for about 10 minutes. When the onion is softened, add the cherry tomatoes.

  2. 2

    Season with salt, pepper and cover with a lid. Lower the heat and let it cook for 20-25 minutes over low heat, from when it starts to boil. In the meantime, clean the cuttlefish. Separate the tuft from the mantle.

  3. 3

    Clean the inside of the head and remove the beak, which is located in the center of the tentacles. Cut the cuttlefish into 1 cm rings.

  4. 4

    Take another pan, pour in a drizzle of oil, a clove of garlic and let it brown. Pour in the cuttlefish and sauté for 2/3 minutes over high heat. When the cooking liquid has evaporated, deglaze with white wine and let it evaporate completely. Then remove the garlic.

  5. 5

    Pour the cuttlefish into the saucepan with the tomato and let it cook for 15-20 minutes. From time to time, taste the cuttlefish to check the cooking. After the cooking time, add a generous sprinkle of chopped parsley and serve.

Ago's Notes

  • Adjust the salt according to the salt content of the preserves.

The art of cooking truly lies in respecting each ingredient, as seen in this stewed cuttlefish. Savor every bite as it dances with flavors reminiscent of Italy's coastal cuisine.

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