Stewed Cuttlefish: A Savory Delight for Seafood Lovers
Cuttlefish, known for its tender texture and mild flavor, is a favorite in many Mediterranean kitchens, often prepared in a variety of ways to highlight its natural sweetness. One such dish that will make your taste buds sing is Seppie in Umido, or Stewed Cuttlefish. This deliciously comforting recipe combines cuttlefish with ripe cherry tomatoes, aromatic onions, and fresh herbs, all simmered together in a rich, flavorful sauce. Ideal for a cozy dinner or a special seafood meal, this dish is guaranteed to impress both family and guests alike.
Perfect for 4 servings, this stewed cuttlefish recipe is simple yet sophisticated, relying on fresh ingredients that highlight the delicate flavor of the seafood.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cuttlefish (Seppie) | 1 kg |
| Peeled cherry tomatoes (Pomodori datterini) | 700 g |
| White onions | 160 g |
| White wine | 70 g |
| Garlic | 1 clove |
| Fresh parsley (Prezzemolo) | To taste |
| Extra virgin olive oil | To taste |
| Fine salt | To taste |
| Black pepper | To taste |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 35 g |
| Fat | 10 g |
| Carbohydrates | 8 g |
| Fiber | 3 g |
| Sodium | 600 mg |
Instructions
-
Prepare the Ingredients:
- Begin by cleaning the cuttlefish. Remove the skin and any bones, then slice the cuttlefish into strips about 1 cm wide. Set aside.
- Peel and finely chop the onion. Set aside.
- If using fresh tomatoes, blanch them in hot water for a minute and peel the skins. Then, chop them into small pieces. Alternatively, use high-quality canned peeled cherry tomatoes.
-
Cook the Onions:
- In a large saucepan or casserole dish, heat a generous amount of extra virgin olive oil over medium heat.
- Add the chopped onions to the pan, sprinkle with a pinch of salt and black pepper, and sauté. Keep the heat low to ensure the onions soften without browning. Cover the pan and allow the onions to cook slowly for 20-25 minutes until they become soft and translucent.
-
Sauté the Cuttlefish:
- While the onions cook, heat a separate pan over medium heat and add a drizzle of olive oil. Toss in the garlic clove (whole) and sauté until fragrant, about 1 minute.
- Add the sliced cuttlefish to the pan and stir-fry briefly. Pour in the white wine and let it evaporate, allowing the cuttlefish to soak up the flavor.
-
Combine the Ingredients:
- Once the wine has evaporated, remove the garlic from the pan. Then, transfer the cooked cuttlefish into the casserole dish with the onions and their cooking juices.
- Add the chopped tomatoes, mixing everything together well.
-
Simmer the Stew:
- Stir in a generous handful of chopped fresh parsley for extra flavor. Cover the casserole and let the stew simmer over low heat for about 30-40 minutes. The cuttlefish should be tender, and the tomato sauce will thicken, forming a rich, flavorful base.
-
Serve:
- Once cooked, taste the stew and adjust the seasoning with more salt and pepper if necessary. Serve the stewed cuttlefish hot, garnished with a little more fresh parsley.
- Pair the dish with some crusty bread to soak up the delicious sauce, or serve it with a side of roasted potatoes or steamed vegetables.
Chef’s Tips:
- For an extra burst of flavor, try adding a splash of lemon juice or a pinch of chili flakes to the dish just before serving.
- This dish is even better the next day as the flavors continue to meld together. Consider making a double batch for easy leftovers!
Why You’ll Love This Recipe
The combination of tender cuttlefish and sweet, juicy tomatoes creates a perfect harmony of flavors. The slow-cooked onions provide a subtle sweetness that complements the cuttlefish, while the fresh parsley adds a refreshing note that brightens up the dish. The white wine adds depth to the sauce, making each bite an explosion of savory goodness. It’s a dish that feels hearty yet light, making it ideal for any occasion, from family dinners to a special gathering.
So, next time you’re craving seafood with a Mediterranean flair, look no further than this delightful Seppie in Umido. It’s a recipe that brings comfort, flavor, and a touch of elegance to your table.
