Top 9 European Cuttlefish Dishes

Choco frito is a traditional dish originating from Setúbal, where it's the most famous local specialty. Although one might think that the dish contains chocolate, it actually consists of fried cuttlefish that's typically served with potato chips or fries, salad, and lemon wedges for squeezing the juice onto the choco frito. The cuttlefish is most commonly boiled with garlic and bay leaves, marinated in lemon juice and wine, then coated in seasoned cornflour before it's fried to crispy perfection. Once prepared, choco frito should be chunky, succulent, and crunchy on the outside. You can often find it as a part of petiscos, the Portuguese-style bar snacks similar to tapas.Expand

Arròs negre is a Spanish dish originating from Valencia and Catalonia, and it is the most popular in Castellon and Tarragona. It is made with white rice, squid or cuttlefish, and squid ink, which gives the dish its characteristical black color. The dish is often enriched with the addition of garlic, onions, fish stock, cubanelle peppers, olive oil, and sweet paprika, and many cooks like to add other types of seafood into the paella pan, such as shrimp and crab.Expand

Seppie in umido is a traditional dish originating from Venice. The dish is usually made with a combination of sliced cuttlefish, onions, garlic, tomatoes, tomato paste, cinnamon, ginger, nutmeg, rosemary, oil, salt, and black pepper. The onions and garlic are sautéed in oil until soft, and then mixed with the rosemary and cuttlefish. The mixture is covered with water and simmered for more than half an hour, and the tomatoes, tomato paste, spices, salt, and pepper are then added to the pan. The dish is slowly cooked until the sauce becomes thick and the cuttlefish is tender. Seppie in umido is typically served over polenta.Expand

Fritura Malagueña is a traditional dish originating from Malaga. The dish consists of smaller seafood varieties such as shellfish, small fish, and crustaceans that are rolled in flour and fried in oil until crispy and golden. The smaller varieties are used because there is no need to worry about any bones. Once fried, the fish is enjoyed with a sprinkle of lemon juice and a roasted pepper salad. Extra-virgin olive oil is always used to fry the fish, and it often includes baby squid, salmonete (red mullet), mackerel, prawns, cuttlefish, and boquerones (fried anchovies). This fish fry can be enjoyed as a tapa or as a snack, and it's recommended to pair it with a bottle of ice cold beer.Expand

Stuffed cuttlefish, often replaced with the smaller and more available squid, is a traditional dish whose origins are claimed by many Italian regions, including Liguria, Campania, Apulia, and Sicily. Following this, many regional recipes have been created that use a different combination of ingredients to create various flavorful fillings. However, all of them employ Italian and Mediterranean classics such as various herbs, garlic, prosciutto, capers, pine nuts, and ricotta, parmesan, or pecorino cheese. When filled, the cuttlefish is usually pan-fried, grilled, or baked and finished off with the addition of white wine. The first written recipe for this classic is found in the De re coquinaria, an ancient collection of Roman recipes that was collected around the 4th and 5th century.Expand

Seppie con i piselli is a traditional dish with unknown origins – some say it comes from Liguria, some from Marche, Romagna, or Lazio. The dish is made with cuttlefish, onions, tomatoes (which are omitted in some versions), peas, white wine, and olive oil. The onions are sautéed in olive oil, and the cuttlefish pieces are then added along with white wine. When the wine evaporates, the tomatoes are added and the dish is slowly simmered until the cuttlefish is tender. The peas are added near the end of cooking, and seppie con i piselli are usually served with crusty bread on the side for mopping up the flavorful juices.Expand

Seppioline con piselli is a traditional dish consisting of cuttlefish and peas as the main ingredients. Other ingredients typically include onions, garlic, basil, olive oil, parsley, tomato sauce, white wine, salt, and pepper. The cuttlefish is cleaned and cut lengthwise, while hte onions and garlic are finely chopped. The onions are sautéed in olive oil with the cuttlefish and garlic. White wine is added to the pan and the dish is simmered until the liquid evaporates. The tomato, peas, parsley, and basil are added to the dish and it's cooked until the cuttlefish is tender. Before serving, seppioline con piselli are seasoned with salt and pepper to taste.Expand

Risotto con le seppie is a traditional risotto made with cuttlefish. Other ingredients usually include fish stock, tomato paste, olive oil, black pepper, garlic, parsley, anchovies, and risotto rice such as Carnaroli or Arborio. The cuttlefish is washed, chopped into small strips and pieces, and set aside. The garlic, parsley, and anchovies are sautéed in olive oil over medium heat until the anchovies dissolve, and the cuttlefish is then added to the mixture along with freshly ground black pepper. The fish stock, tomato paste, and rice are added to the pan, and the risotto is simmered over medium heat until done. Risotto con le seppie is served immediately, while still hot.Expand

This traditional dish consists of pieces of cuttlefish doused in a flavorful tomato-based sauce that is usually enriched with onions, white wine, and garlic. The dish is usually finished off with the addition of aioli, which thickens the sauce and provides the typical velvety texture. Hailing from Sète, the dish was named rouille, meaning rust, referring to the distinctive red hue of the sauce. It is usually served over pasta or alongside rice or polenta, and if aioli is not mixed in the sauce, a dollop is traditionally placed on each serving of rouille.Expand