Seppioline in umido (stewed cuttlefish)

Gennaro Contaldo cooks up a mouthwatering seafood delight: slow-cooked cuttlefish with cherry tomatoes, chilli and garlic
By Gennaro Contaldo
Seppioline in umido (stewed cuttlefish)
  • Rating:
  • Serves: 6
  • Cook Time: 55 minutes
  • Prep Time: 10 minutes
  • Effort: medium

Ingredients

Main

  • 8 tbsp extra virgin olive oil
  • 6 tinned anchovies
  • 10 g capers
  • 4 clove garlic, finely sliced
  • 1 small red chilli, finely chopped
  • 1 baby kg baby cuttlefish, cleaned
  • 01 pinches salt
  • 4 tbsp white wine
  • 250 g cherry tomatoes
  • bunch of parsley, roughly chopped
  • cooked polenta, to serve

Method

1. Heat the olive oil in a large saucepan, add the anchovies and capers and cook for 2-3 minutes, until the anchovies melt.

2. Add the garlic and chilli and cook for 2 minutes, then add the baby cuttlefish and salt and cook, stirring, for a further 2-3 minutes.

3. Add the wine and let it evaporate a little.

4. Add the cherry tomatoes and parsley, reduce the heat to low, cover the saucepan and cook for 45 minutes.

5. Serve with runny or grilled polenta.

Rate This Recipe

1
2
3
4
5