Baked cuttlefish with potatoes, a simple seafood main course, perfect for any occasion. The cuttlefish are stuffed with their tentacles and bread flavored with garlic and parsley, then baked with parboiled potatoes. An easy and quick recipe to make, but really tasty and light, try it too!
Here are other proposals with cuttlefish:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Oven
- Energy 386.25 (Kcal)
- Carbohydrates 51.54 (g) of which sugars 4.34 (g)
- Proteins 31.87 (g)
- Fat 6.27 (g) of which saturated 0.66 (g)of which unsaturated 0.90 (g)
- Fibers 5.07 (g)
- Sodium 999.58 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz cuttlefish (cleaned)
- 1 lb potatoes
- 1/2 cup breadcrumbs
- 1 clove garlic
- parsley
- lemon zest
- extra virgin olive oil
- salt
- pepper
Tools
- Baking pan
- Parchment paper
- Pot
- Colander
- Chopper
Preparation
Wash and peel the potatoes, cut them into slices about 1/3 inch thick.
Boil them in salted boiling water for 3 minutes, then drain and let them cool.
Wash the cuttlefish and remove the beak. Detach the tentacles and chop them finely.
Using a small mixer, chop the bread (you can use sandwich bread or leftover slices) with the garlic and parsley.
In a small bowl, combine the aromatic bread with the tentacles, add a bit of grated lemon zest, a drizzle of oil, salt, and pepper. Set aside a tablespoon of bread, you will need it later.
Fill the bags of the cuttlefish with the mixture and secure with a toothpick if they tend to open.
Take a large baking pan and line it with parchment paper.
Arrange the stuffed cuttlefish and potato slices, trying not to overlap them. sprinkle the potatoes with some of the remaining chopped mixture and a drizzle of extra virgin oil.
Cover the baking pan with aluminum foil (or slightly damp parchment paper) and bake in the oven at 375°F for 25 minutes.
After the time has passed, uncover by removing the foil and continue baking for another 10-15 minutes, or until both the cuttlefish and potatoes are tender.
The cuttlefish with baked potatoes are ready to be served… enjoy your meal!
Tips and Notes
Adjust the cooking times based on the size of the cuttlefish, I recommend choosing medium-sized ones, if they are too large they would not be suitable for baking.
You can cut the potatoes into cubes instead of slices.
You can flavor the bread with other aromatic herbs besides parsley. You can add Parmesan cheese to the potatoes, if you like.
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