The stuffed cuttlefish cooked in a pan is an excellent and very simple main dish, this time cooked in white sauce but you can easily make them with tomato sauce.
A soft and tasty filling based on bread soaked in milk, Taggiasca olives, and capers, all enriched with fresh parsley that will release its flavor during cooking, enhancing the cuttlefish cooked in a pan.
If you prefer them to be golden on top, just sprinkle them with a little breadcrumbs, a drizzle of extra virgin olive oil and then bake them in the oven at 356°F for 20 minutes for a delicious dish with a crispy crust.
You can use medium-small cuttlefish like we did or the larger ones to cut into slices and serve a few slices per person, but with these medium-small ones, two per person are enough. Serve them with parsley potatoes or with simple mashed potatoes.
Below are more recipes with cuttlefish, and then we’ll go straight under the photo to discover how to prepare the Stuffed Cuttlefish in a Pan!!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Stuffed Cuttlefish Cooked in a Pan
- 8 cuttlefish (medium-small size)
- 1 1/2 cups breadcrumbs (from stale bread)
- as needed milk (to soften the bread)
- 1 3/4 oz grated Parmesan cheese (or Grana Padano)
- 1 3/4 oz Taggiasca olives
- 1 oz salted capers
- 1 clove garlic
- 1 bunch chopped parsley
- 1 egg
- 2 pinches salt
- as needed black pepper (ground)
- 1 glass white wine
- 2 tbsps extra virgin olive oil
Steps
If your cuttlefish aren’t cleaned, rinse them, remove the internal transparent bone, and detach the tentacles, removing the eyes from some, and set aside for the filling.
Cut the stale bread into cubes and soak it with a little milk to soften it.
Use a food processor to blend the tentacles set aside, olives, capers, and garlic clove.
Squeeze the bread and crumble it by hand, mix it in a bowl with the olive and caper blend, adding 1 egg and the grated cheese.
Season everything with salt, pepper, and plenty of chopped parsley; if the mixture is too soft, add some tablespoons of breadcrumbs but do not overdo it.
Stuff the cuttlefish with the mixture, pressing well and filling only to the edge of the cut (it will swell during cooking).
Heat the extra virgin olive oil in a large high-sided pan and brown the cuttlefish with the stuffing side up over high heat.
After 3 or 4 minutes, pour in the wine, allowing the alcohol to evaporate for a few minutes.
Reduce the heat, cover with the lid, and cook the stuffed cuttlefish in the pan for another 8 minutes.
To check if they are cooked, after 8 minutes, pierce them with the tip of a knife; if it penetrates easily, turn off the heat; otherwise, continue cooking for a few more minutes.
Serve them drizzled with the cooking juices that have formed.
Preheat the oven to 356°F in static mode.
Arrange the stuffed cuttlefish in white sauce in a baking dish without overlapping, drizzle with a little extra virgin olive oil.
Pour in the white wine and cover the baking dish with a sheet of parchment paper.
Bake on the central rack and cook for 12/15 minutes, remove the parchment paper and continue cooking for another 3 or 4 minutes, perhaps with the grill function.
Prepare the tomato sauce as you normally would and cook it for 15 minutes, add the cuttlefish, lower the heat, and cover with the lid.
Cook the stuffed cuttlefish for at least 15 minutes, occasionally drizzling with the tomato sauce and checking that it does not dry out too much.
Serve with good bread for the inevitable ‘scarpetta’ (sopping up the sauce).
How to Store Stuffed Cuttlefish
You can store them in the refrigerator, well-sealed in an airtight container, for 2 days.
Other Recipes
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