Cuttlefish with Potatoes, Celery, and Onions are excellent when eaten cold in summer, but just as good served hot in winter, making it a four-season dish. A simple recipe that requires few ingredients and is quick to prepare, especially if, like me, you use a pressure cooker to cook the potatoes. Initially, I published this recipe by boiling the cuttlefish, but recently I tried cooking them in a pan and deglazing with white wine. Finding them tastier, I decided to revise the recipe and present it in this new version. Let me know which one you prefer.
If you like shellfish, don’t miss the following recipes:
- Difficulty: Very Easy
- Cost: Moderate
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2.2 lbs cleaned cuttlefish
- 1.5 lbs potatoes
- 4 stalks of celery
- 2 tbsps pickled onions
- 4 tbsps extra virgin olive oil
- to taste parsley
- to taste salt and pepper
- 3.5 oz white wine
Tools
- 1 Pan non-stick
- Bowl large
- 1 Knife
- 1 Cutting Board
- 1 Paper Towels
- 1 Pressure Cooker
Preparation
First, remove the cuttlefish from the refrigerator and allow them to reach room temperature. Meanwhile, cook the potatoes in the pressure cooker for about 10/15 minutes, depending on the size. If using the traditional method, it will take 40 to 50 minutes of cooking. Once ready, let them cool and then peel them. Quickly rinse the cuttlefish under running water and pat them dry with paper towels. In a non-stick pan, place two tablespoons of extra virgin olive oil and a whole clove of garlic.
Add the cuttlefish, season with salt, and sauté over high heat. After about ten minutes, deglaze with white wine to taste, and when it has almost completely evaporated, turn off the heat. With a sharp knife, dice the boiled potatoes and slice the celery and parsley after washing and drying them.
Place the potatoes in a large bowl, add two tablespoons of extra virgin olive oil, season lightly with salt, add the celery, and mix.
At this point, combine the cuttlefish with all the cooking liquid and the pickled onions (if they are large, cut them in half). After mixing all the ingredients well, place the salad in the refrigerator and let it cool for at least an hour.
Before serving our Cuttlefish with Potatoes, Celery, and Onions, sprinkle them with freshly ground pepper (to taste) and chopped parsley.
Tips:
The cuttlefish salad keeps very well in the refrigerator for two days, but in an airtight container.
You can also freeze it, but once defrosted, it should only be eaten reheated because it will have lost its texture.
