Tag: Cuttlefish

Stuffed cuttlefish and squid, all the recipes – Italian Cuisine


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

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Squid stuffed with capers

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Stuffed squid in foil

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Stuffed squid stew

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Golden and fried stuffed calamari

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Pistachio cuttlefish

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Stuffed calamari tin

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Stuffed cuttlefish with aubergines

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Cuttlefish stuffed with wheat

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Stuffed squid, classic recipe

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Stewed cuttlefish stuffed with shellfish

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Cuttlefish with tuna and tomato

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Caponata stuffed squid

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Calamari stuffed with artichokes

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Squid stuffed with toscanelli

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Stuffed squid in foil

Recipe Small cuttlefish roasted with hummus and watermelon – Italian Cuisine

Recipe Small cuttlefish roasted with hummus and watermelon


  • 600 g cuttlefishes clean
  • 480 g boiled chickpeas
  • 100 g tahina (sesame cream)
  • 1 pc slice of watermelon
  • lime
  • garlic
  • black sesame
  • chervil
  • extra virgin olive oil
  • salt

For the recipe of cuttlefish roasted with hummus and watermelon, blend the chickpeas with tahina, 1/2 clove of minced garlic, the juice of 1 lime, a pinch of salt and 3-4 tablespoons of water or a little more until you get a hummus of creamy consistency. Season with 40 g of oil. Remove the watermelon from the seeds and cut it into 2 cm cubes. Roast the cuttlefish in a hot pan with a little oil for a couple of minutes. Spread the hummus on the plates, place the cuttlefish and the cubes of watermelon on top. Complete with sesame seeds and chervil leaves. Serve to taste with carasau bread.

Recipe Cuttlefish with cream of yellow tomatoes – Italian Cuisine

Recipe Cuttlefish with cream of yellow tomatoes


  • 600 g whole yellow date tomatoes in sauce
  • 6 pcs cuttlefish of 150 g each already clean
  • paprika
  • shoots
  • pistachio grain
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of cuttlefish with velouté of yellow tomatoes, grease the cuttlefish well and "breadcrumbs" in the paprika. Brown them in a hot pan with a little oil, cooking them for a couple of minutes on each side. Keep a few tomatoes aside as a garnish and blend the others with their sauce and a drizzle of oil, seasoning with salt and pepper. Divide the cream of tomatoes on the plates, place the cuttlefish on top, complete with the sprouts and the chopped pistachio and serve.

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