4 Worst Rated Cuttlefish Dishes
in the World

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

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

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

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