Baked STUFFED CUTTLEFISH is a Mediterranean main course that tells the story of the sea through simple, authentic flavors. The cuttlefish sacs, soft and delicate, enclose a fragrant filling made from breadcrumbs, parsley and chopped tentacles, enriched with fresh aromatics and bound by a few essential ingredients.
Slow, gentle oven cooking allows the flavors to meld perfectly while keeping the cuttlefish tender and juicy.
During baking, the filling firms up while the mollusk’s natural juices blend with extra virgin olive oil and the white wine, creating a light, flavorful base ideal for the classic “scarpetta” (sopping up the sauce).
It’s an elegant yet homely dish, perfect for a Sunday lunch or a special seafood dinner, capable of bringing the scent of the sea and the simplicity of traditional cooking to the table.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cuttlefish (medium, already cleaned)
- 1 cup breadcrumbs
- 1 egg
- 1.4 oz Parmesan cheese (grated)
- Half clove garlic
- 1 bunch parsley
- 1/4 cup white wine
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
What you’ll need to make baked stuffed cuttlefish
- 1 Cutting board
- 1 Knife
- 1 Bowl
- 1 Baking dish
- 1 Fork
- 1 Aluminum foil
Preparation of baked stuffed cuttlefish
Finely chop the cuttlefish tentacles. In a bowl combine the crumbled breadcrumbs, the chopped tentacles, the egg, the grated Parmesan, the chopped garlic and parsley, salt and pepper.
Mix well: the mixture should be soft but compact.
If it’s too soft, add a little more breadcrumbs.Fill the cuttlefish sacs without overstuffing them (they will shrink during cooking).
Close the opening with a toothpick. Place the stuffed cuttlefish in a lightly oiled baking dish.
Drizzle them with olive oil and the white wine.
Cover the dish with aluminum foil and bake in a preheated conventional oven at 356°F for 20 minutes. Remove the foil and continue cooking for another 15 minutes until they are golden.Remove your cuttlefish from the oven and enjoy them hot.
Storage
In the fridge: up to 2 days in an airtight container.
They’re even better the next day.
