Stuffed Cuttlefish with Tomato Sauce

Ingredients

• 4 medium-sized cuttlefish 4 medium-sized cuttlefish
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• 1/4 cup (25g) Parmesan cheese, grated 1/4 cup (25g) Parmesan cheese, grated
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste Salt and pepper to taste
• Fresh basil leaves for garnish Fresh basil leaves for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 30g, 6g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Clean the cuttlefish by removing the head, tentacles, and internal organs. Rinse them thoroughly under cold water and pat dry.
2. 2.
   In a bowl, combine the breadcrumbs, minced garlic, chopped parsley, grated Parmesan cheese, salt, and pepper.
3. 3.
   Stuff each cuttlefish with the breadcrumb mixture, leaving some space at the top to prevent bursting during cooking. Secure the opening with toothpicks.
4. 4.
   Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
5. 5.
   Add the crushed tomatoes, dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Stir well to combine.
6. 6.
   Gently place the stuffed cuttlefish into the skillet, ensuring they are submerged in the tomato sauce. Cover the skillet and simmer for 30-40 minutes, or until the cuttlefish is tender.
7. 7.
   Remove the toothpicks from the cuttlefish and transfer them to a serving dish. Spoon the tomato sauce over the cuttlefish and garnish with fresh basil leaves.
8. 8.
   Serve hot with crusty bread or pasta.

Treat your ingredients with care...

• Cuttlefish — Ensure that the cuttlefish is cleaned thoroughly, removing any remaining internal organs. Pat them dry before stuffing to prevent excess moisture in the dish.
• Parmesan cheese — Use freshly grated Parmesan cheese for the best flavor and texture.
• Crushed tomatoes — Opt for high-quality canned crushed tomatoes or use fresh tomatoes that have been peeled and crushed.

Tips & Tricks

• To enhance the flavor of the stuffing, you can add a splash of white wine or lemon juice to the breadcrumb mixture.
• If you prefer a spicier sauce, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
• Serve the Stuffed Cuttlefish with Tomato Sauce with a side of sautéed vegetables or a fresh green salad for a complete meal.
• If cuttlefish is not available, you can substitute it with squid or octopus.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Stuffed Cuttlefish with Tomato Sauce as a main course, accompanied by crusty bread or pasta. Garnish with fresh basil leaves for an added touch of freshness.

Presentation advice

Arrange the stuffed cuttlefish on a platter, spoon the tomato sauce over them, and garnish with fresh basil leaves. Serve with a side of pasta or crusty bread to soak up the delicious sauce.