Stewed cuttlefish with tomato and parsley


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How to make cuttlefish stewed with tomato and parsley, recipe to be cooked in a pan with chopped parsley and garlic with white wine, indicating the cooking times.


Ingredients for 4 portions

- half onion

- 1 clove of garlic


- 3 teaspoons of chopped parsley

- 700 gr. of cuttlefish

- 600 gr. of ripe or peeled tomatoes


- half a glass of dry white wine

- olive oil

- salt


- pepper

How to cook stewed cuttlefish with tomato sauce

After cleaning the cuttlefish, immerse them 3 times a minute at a time in boiling water and cut them into strips.

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Prepare a pan of onion, oil and garlic in the pan, add half of the chopped parsley and the peeled and passed tomatoes.

Remove the garlic and restrict the sauce, dip the cuttlefish in it.

Season with salt and pepper.

Cook for 5 minutes on low heat and in an uncovered container.

Add the wine, cover and finish cooking for 15 minutes.

When the preparation is complete, the sauce must appear rather restricted, otherwise raise the heat, uncover and let the sauce evaporate.

Cuttlefish with peas ( seppie e piselli ) - original Italian recipe (February 2024)


Tags: Fish main courses
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