Stewed baby cuttlefish

Ingredients

• 1 kgcleaned baby cuttlefish
• 1garlic clove
• 2Pachino cherry tomatoes
• 100 ml (½ glass)dry white wine
• to tasteextra-virgin olive oil
• to tastechopped parsley
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Fry the aromatics

   Warm some olive oil in a pan and gently fry the garlic clove with the two cherry tomatoes.

2. 2

   Add the cuttlefish

   Add the baby cuttlefish and cook for 5 minutes.

3. 3

   Pour in wine

   Add the white wine and let it evaporate.

4. 4

   Season the dish

   Add a little water and the chopped parsley, then season with salt and pepper.

5. 5

   Cook until tender

   Cook in a pressure cooker for about 25 minutes, or in a traditional pan for about 30–35 minutes.

What is stewed baby cuttlefish?

This Italian-style seafood dish cooks small cuttlefish in a lightly flavoured sauce of garlic, tomato, white wine and parsley. The method is straightforward, letting the seafood take on the flavour of the cooking liquid as it softens.

The small amount of tomato adds savoury depth without turning the dish into a thick tomato sauce. Pressure cooking is offered as an alternative to a longer simmer in a traditional pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 27g protein, 2g carbs, 6g fat.

The cuttlefish supplies most of the protein, while the tomatoes contribute a small amount of carbohydrate. Olive oil is the main source of fat, though its quantity is not specified, so the nutrition estimate is approximate. Serve with vegetables and a measured portion of bread or potatoes for a more balanced plate.

Choosing and preparing the ingredients

Baby cuttlefish: Use cuttlefish that has already been cleaned, as specified in the recipe. If using frozen cuttlefish, thaw it safely and drain away excess liquid before cooking.

Aromatics: Garlic and two Pachino tomatoes provide the starting flavour. Chop the parsley before you begin so it is ready to add with the water.

Wine: A dry white wine gives the cooking liquid a bright, savoury note. Let it evaporate after adding it, as the method directs.

Building the flavour

Gentle frying: Warm the oil and cook the garlic and tomatoes together before adding the cuttlefish. Keep the heat moderate so the garlic flavours the oil without becoming bitter.

Deglazing: Once the cuttlefish has cooked for 5 minutes, pour in the wine. Allow it to evaporate before adding water and parsley.

Cooking until tender

Pressure cooker: The recipe gives about 25 minutes of cooking time. Follow your cooker’s instructions for safe operation and pressure release.

Traditional pan: Allow about 30–35 minutes. Check the cuttlefish near the end; it should be tender rather than rubbery, with some flavourful liquid remaining.

Managing the cooking liquid

Water: Add only a little, as directed, since the cuttlefish also releases moisture while cooking. A restrained amount helps keep the result stewed rather than diluted.

Finish: Taste the liquid before serving and adjust the salt and pepper if needed. Spoon some of the sauce over the cuttlefish so it stays moist on the plate.

Serving the dish

Serve the cuttlefish hot, with the cooking liquid and parsley distributed across the portions. Bread, potatoes or plain rice can make a useful accompaniment for soaking up the sauce or rounding out the meal.

A simple vegetable side, such as a green salad or cooked greens, adds freshness alongside the seafood.

Recipe notes & tips

• Have the cleaned cuttlefish ready before you start frying the aromatics.
• Fry the garlic gently so it flavours the oil without browning too much.
• Let the wine evaporate before adding the water and parsley.
• Use only a little water at first to avoid making the cooking liquid too thin.
• Check for tenderness near the end of the cooking time, as cuttlefish size can vary.

Variations

• Add chilli: Fry a little chilli with the garlic for a warmer finish.
• More tomato: Add extra cherry tomatoes for a fruitier cooking liquid.
• Herb finish: Add a little more chopped parsley just before serving.
• Serve with polenta: Spoon the cuttlefish and its liquid over soft polenta.
• Add olives: Stir in a few olives towards the end of cooking for a briny note.

Common mistakes to avoid

• Browning the garlic: It can turn bitter; keep the heat moderate and watch it closely.
• Skipping the wine reduction: Give the wine time to evaporate before adding water.
• Adding too much water: Start with only a little so the sauce does not become diluted.
• Overcooking without checking: Check tenderness towards the end of the stated cooking time.
• Serving without the liquid: Spoon some of the cooking juices over each portion to keep the cuttlefish moist.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan with the cooking liquid until hot throughout; avoid prolonged heating, which can make the cuttlefish tough.

Frequently asked questions