Characterized by a bag, ten tentacles and a mouth containing a hard beak also called rostrum, cuttlefish and squid are very similar in their general characteristics and are distinguished by their immediacy in shape and color. Cuttlefish, squat and endowed with a grayish striped color, are generally smaller than squid, rosy and tapered. Both lend themselves to various recipes and to clean them it is necessary to start by removing the entrails, of the ink pouch they contain in the bowels and bone (the cuttlefish one is very popular with canaries). This can be done simply pulling hard on the head in which the tentacles are present: it will detach from the body and it will be very easy to remove the inner pockets. After rinsing under running fresh water, you will proceed removing eyes, mouth. At this point, starting from the edge of the bag, grasp the skin and gently pull it downwards, removing it completely.

Given the particular bag shape, cuttlefish and squid lend themselves perfectly to being stuffed with their own tentacles, breadcrumbs and spices, but also with meat, fish, tuna and vegetables. The possibility of cooking them in the oven, in the pot, on the grill and fried then widens the preparation possibilities, without setting limits to the imagination.

Here then are some goddesses to prepare i squid: stuffed with capers, stuffed baked, stuffed stewed, squid golden and fried fillings, pan of stuffed calamari, calamari stuffed with zucchini sauce, stuffed squid, classic recipe, squid stuffed with caponata, squid stuffed with artichokes, squid stuffed with toscanelli.

As regards the cuttlefish instead the inspiration for the fillings are legumes, dried fruit, vegetables, wheat, molluscs and tuna for the preparation of the recipes: cuttlefish in sauce stuffed with chickpeas, cuttlefish with pistachios, cuttlefish stuffed with aubergines, cuttlefish filled with wheat, stewed cuttlefish stuffed with shellfish, cuttlefish with tuna with tomato is stuffed cuttlefish.

Our recipes of cuttlefish and stuffed squid