Are you in the mood for a quickly prepared fish dish? Then you have found the right recipe because these savory cuttlefish are quick and very easy to make. They are perfect paired with baked potatoes or roasted ones, but I assure you they are also excellent served on hot rustic bread crostini. I mopped up the sauce with some bread crumbs, it was so tasty. In the end, I had a pan that looked like it just came out of the dishwasher. An excellent alternative is also the cuttlefish salad, which I recommend you try.
Other fish recipes that might interest you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Savory Cuttlefish
In this recipe, I used frozen cuttlefish. Obviously, if you prefer, you can also use fresh ones.
- 1.1 lbs cuttlefish
- 1 clove garlic
- 1 shallot
- 1 tbsp capers
- 1.1 oz Taggiasca olives
- 1 anchovy fillet in oil
- 1 tbsp tomato paste
- 1 bunch parsley
- extra virgin olive oil
- salt
Tools
- 1 Pot
- 1 Slotted spoon
- 1 Cutting board
- 1 Pan
Preparation of Savory Cuttlefish
In a pot, bring salted water to a boil. When it boils, add the still frozen cuttlefish and cook for three minutes, then drain them with a slotted spoon.
Transfer them to a cutting board and cut them into pieces, keeping the tentacle bunches intact.
Peel the garlic clove and shallot and finely chop them.
Coarsely chop the capers and Taggiasca olives as well. You can use capers in salt or vinegar. In both cases, I recommend rinsing them well under running water and patting them dry with paper towels.
In a pan, heat a few tablespoons of oil before adding the minced garlic and shallot and a large anchovy fillet.
Sauté for a few moments until the anchovy has completely melted.
At this point, add the chopped capers and olives and a generous tablespoon of tomato paste.
Sauté everything for a couple of minutes, stirring often, then add the cuttlefish and let them gain flavor by tossing quickly for a minute.
Finally, turn off the heat and season with chopped parsley. Adjust the salt if necessary.
These savory cuttlefish are excellent served warm or at room temperature. Enjoy! Paola
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