Stuffed Cuttlefish is a truly delicious main course, we love it. In this recipe, I used frozen cuttlefish, so they are already cleaned, but of course, you can choose fresh ones.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 40 Minutes
- Portions: 5/6 people
- Cuisine: Italian
Ingredients
- 1.76 lbs frozen cuttlefish
- 3 slices sandwich bread (about 2.65 oz)
- 4 tbsps grated Parmigiano Reggiano
- 1 sprig Parsley
- 1 medium egg
- 10 green olives in brine
- 10 pickled capers
- 1 clove Garlic
Preparation
After thawing the cuttlefish, remove the tentacles and set them aside.
Grease a baking dish with a little oil and place the cuttlefish inside.
Tear the slices of sandwich bread into pieces, put them in a bowl, add the grated Parmigiano, chopped parsley, olives cut into small pieces, capers cut into pieces, and chopped garlic.
Cut the tentacles into small pieces with scissors or a sharp knife, and sauté them in a pan with a little oil for a few minutes.
Let them cool slightly.
Now put the tentacles in the bowl with the other ingredients, mix with your hands, and if you feel large pieces, cut them again.
Add the egg, mix with your hands until it becomes a fairly compact mixture.
Press the mixture with your hands to better mince the bread, if necessary.
Fill the cuttlefish with the mixture, close them with toothpicks, drizzle a little oil on the surface, and cook at 356°F for about 40 minutes.
Do not overfill as the stuffing will tend to swell.
Suggestions/advice
If you buy fresh cuttlefish, you need to clean them carefully: separate the head and tentacles from the body, wash them, remove the bone, peel the sac, remove the ink bladder, and clean out the innards. Remove the mouth and eyes from the head.
If you enjoyed the Stuffed Cuttlefish, try the other recipes with cuttlefish:
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