Stewed Cuttlefish with Potatoes, a dish that tastes like the sea and home at the same time. It is a simple but flavorful recipe, perfect for a convivial lunch or dinner.
The tender and tasty cuttlefish perfectly match with potatoes, all wrapped in a fragrant sauce that immediately invites tasting. Here, you can’t resist mopping up the sauce!
In this preparation, the cuttlefish is slowly cooked in a tomato sauce enriched with garlic, onion, parsley, and, if desired, a pinch of chili pepper. The potatoes, cut into chunks, absorb the flavor of the seasoning during cooking, becoming tender and tasty.
Cooking the cuttlefish is, however, a crucial step to obtain a tender and tasty dish. In fact, the slow cooking in the sauce with cherry tomatoes and potatoes makes the cuttlefish very tender and able to absorb all the flavors of the seasoning. Usually, they are left to cook on low heat for about 20-30 minutes, or until tender. For a perfect result, read the tips and suggestions found at the end of the recipe.
Also try the Cuttlefish with Peas and Carrots, no sauce but still delicious.
But now, let’s see how to make the recipe for Stewed Cuttlefish with Potatoes. Prepare the ingredients and let’s begin.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I look forward to it.
Gabriella
Other delicious recipes to try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 400 g cuttlefish (fresh or frozen)
- 5 tbsp extra virgin olive oil
- 3 potatoes (about 300g)
- 1/2 onion
- 1 clove garlic (small)
- 1 chili pepper
- 200 g cherry tomatoes
- 1/2 bunch parsley
- 4 anchovies in oil
- 100 ml white wine
- 3 tbsp tomato paste
- to taste salt
- to taste pepper
Tools
- 1 Pan
- 1 Chopper
Steps
First, wash the potatoes well, peel them and cut them into medium-sized chunks (about 1/2 inch thick). Rinse them under running water to remove excess starch, dry them and set aside.
In a large pan or pot, heat a generous drizzle of extra virgin olive oil over low heat, add the finely chopped onion together with the garlic, chili pepper and sauté for about 1-2 minutes, being careful not to burn them, then add the potatoes, and let them absorb the flavors.
Slightly raise the heat and add the cuttlefish and parsley. Cook for a few minutes (about 4-5), stirring occasionally, until they change color. Deglaze with white wine and let the alcohol evaporate on high heat for a couple of minutes.
Wash the cherry tomatoes, dry them and cut them into quarters. Put them in the pan together with the tomato paste (or tomato puree, if you prefer), add the anchovies, a pinch of salt and a grind of pepper. Mix well to combine all the ingredients and let cook for about 4-5 minutes.
Lower the heat, cover with a lid, and let cook for about 25-30 minutes, or until the potatoes are tender and the sauce has thickened. Stir occasionally to prevent sticking. If necessary, add a little hot water during cooking.
Once the potatoes are cooked and the sauce has reached the desired consistency, remove the parsley stems, sprinkle with plenty of freshly chopped parsley.
Serve the stewed cuttlefish with potatoes hot, perhaps accompanied by slices of rustic bread to mop up the delicious sauce. Enjoy your meal!
A burst of flavor that teases the palate
Until the next recipe
Storage
You can store Stewed Cuttlefish with Potatoes in the refrigerator for 1-2 days, in an airtight container.
Tips and Suggestions
– Do not overcook the cuttlefish: this is the golden rule to avoid making the cuttlefish rubbery.
– Larger or whole cuttlefish may require a few more minutes compared to those cut into pieces, which only need about 15-20 minutes.
Variations
Stewed cuttlefish with potatoes is a very versatile dish and lends itself to different variations, both in ingredients and preparation. Here are some ideas to enrich or modify the base recipe:
– Peas: a classic combination that adds sweetness and color to the dish. You can add them fresh or frozen towards the end of cooking.
– Olives: black or green olives add a more robust and Mediterranean flavor.
– Bell peppers: cut into strips and added during cooking, they impart a sweet and slightly bitter flavor.
– Artichokes: if in season, cleaned and quartered artichokes pair very well with cuttlefish.
– Mushrooms: champignons or porcini can be added for a land-sea pairing.
– White version: omitting the tomato and perhaps deglazing with more white wine, results in a more delicate dish. You can add a bit of fish stock to maintain moisture.
– Flavored: you can add various herbs like bay leaf, thyme, marjoram, in addition to the classic parsley. Even some grated lemon zest at the end of cooking can make a difference.
– With cream (or béchamel): for a creamier and more enveloping touch, you can add a bit of fresh cream or béchamel towards the end of cooking.
– With cream (or béchamel): for a creamier and more enveloping touch, you can add a bit of fresh cream or béchamel towards the end of cooking.
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FAQ (Frequently Asked Questions)
How to know when the cuttlefish is cooked?
Knowing when the cuttlefish is cooked just right is crucial to avoid making it rubbery. Here are some signs and methods to verify it:
– Color change. Raw cuttlefish are translucent. During cooking, they gradually become white and opaque. This is a first indicator that they are cooking.
– Volume reduction. Initially, they may seem quite bulky. With cooking, they tend to reduce in size losing water. In fact, normally no water needs to be added during cooking.
– Consistency. This is the most important factor. At the start of cooking, the cuttlefish will be firm. As they cook, their texture will become more tender. Be careful not to overcook them, otherwise, they will become rubbery.How can I check if the cuttlefish is done?
Do the toothpick test, a bit like with cakes 😉 Insert a toothpick or fork into a piece of cuttlefish.
If the toothpick goes in easily and without resistance, the cuttlefish is probably done.
If it encounters a lot of resistance, extend the cooking for a few more minutes.
Or, do a taste test: it should be tender but not rubbery.
