We love this recipe for stuffed cuttlefish: it looks impressive on the plates, and it’s delicious – and you can use the sauce to season some fresh pasta, to serve as a side.
Serves: 4 | Preparation time: 15 mins | Cooking time: 20 mins
- Cuttlefish, cleaned: 4 (about 600 g)
- Parsley, fresh: 20 g
- Tomato sauce: 750 ml or Tomatoes: 6
- Onions, white: 1
- Basil, fresh: 5 leaves
- Garlic: 1 clove
- Extra virgin olive oil (EVOO): 2 tbsp
- Capers: 1 tbsp
- Breadcrumbs: as needed
- Salt and pepper: to taste
Tip: Ask your fishmonger to remove the bone and the innards of the cuttlefish before purchasing it. It will save you a lot of time. And although fresh cuttlefish is always the tastier, you can get good results also with frozen ones.
Clean the cuttlefish: rinse it under cold running water, open the belly and cut off the tentacles. Put the cuttlefish aside.
Mince the tentacles, the parsley, the garlic and the capers. Mix everything together with the breadcrumbs and the olive oil and season to taste. Place a few spoonful of breadcrumbs filling inside each cuttlefish and close it either with toothpicks or with a needle and cooking thread.
Mince the onion and brown it in a pan with some oil, along with the cuttlefish. Turn the cuttlefish from time to time to make sure they sear evenly on each side.
Pour in the tomato sauce, then add the basil leaves and a pinch of salt.
Cook over low heat for about 20 minutes, stirring from time to time. When the sauce has thickened enough for your taste, your cuttlefish is ready to be served.