Baked stuffed cuttlefish, a simple and quick dish to prepare, also ideal to bring to the table on Christmas Eve and New Year’s Eve. The only precaution is to clean the cuttlefish well, but you can easily ask your trusted vendor to do this for you. My advice is to choose large and meaty cuttlefish so that they don’t dry out during cooking. Adjust the cooking to your product and oven, as my instructions are indicative for my tools and ingredient. Below you will find a couple of recipes featuring cuttlefish, and at the end of the recipe, I will answer the most common questions for this type of idea.

Difficulty: Very easy
Cost: Very cheap
Preparation time: 10 Minutes
Portions: 4 cuttlefish
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: Christmas, All seasons

Ingredients

4 cuttlefish (large and meaty to clean)
2.8 oz breadcrumbs
to taste chopped parsley (fresh)
2 pinches fine salt
4 tbsps extra virgin olive oil
1 clove garlic

Tools

1 Knife
1 Bowl
1 Baking pan
1 Parchment paper
1 Spoon

Steps

To prepare the baked stuffed cuttlefish, first clean the cuttlefish well by removing the ink sac and any filaments, cut them in half, and rinse them very well under cold running water. Dry them with a clean cloth. Separate the tentacles from the body.
Finely chop the parsley and cut the tentacles into pieces. Also finely chop one clove of garlic. Add these ingredients to the bowl with the breadcrumbs. Add the salt and two tablespoons of oil and mix very well until the ingredients are incorporated.
Score the cuttlefish as in the picture and distribute the stuffing mixture. Drizzle with the remaining oil and bake in the middle of a preheated fan oven at 356°F for 20 to 25 minutes. Check the cooking occasionally based on your product.
Serve this dish hot. If you want to prepare it in advance, once stuffed, keep the cuttlefish in the refrigerator for up to 12-14 hours to avoid releasing too much water during cooking.