Cuttlefish, also known as sepia is a relative of the squid and octopus. Not only is it great tasting, it’s easy to cook and healthy! With this variation, you will quickly be brought back to fond memories of your last holiday in the south.

My favorite Schwabe was actually the one to introduce me to baby cuttlefish. The range of my familiarity was squid in the form of deep fried calamari and octopus from travels abroad. Mmmm Greek grilled octopus. Yum. Love it! Back then, the thought of making either at home was a completely new concept to me. It’s far less intimidating than I ever imagined, I quickly discovered how super easy to cook these tasty morsels. Simple is best. You want to be able to enjoy their flavor. So just grill them and serve them over a salad, or savor them on their own by cooking them together with a generous amount of wine, fragrant garlic and onions, aromatic tomatoes and fresh chopped parsley.

I always pick up my baby cuttlefish in the frozen food section of my local supermarket. Already cleaned, they don’t require any prep other than letting it thaw and then rinsing them before we get started with cooking.

Baby Tintenfisch (Sepia) in Weißwein mit Cherry-Tomaten

For a light lunch or dinner, serve with a crusty baguette for sopping up the sauce. Enjoy!

Zu diesem leichten Gericht empfehle ich ein aufgebackenes Baguette, um es in die Soße zu dippen.

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Baby Cuttlefish with White Wine and Cherry Tomatoes

Savor baby cuttlefish with white wine, garlic, onions, cherry tomatoes and fresh chopped parsley. Just serve with a crusty baguette for sopping up the sauce and enjoy! Serves 2, as a main or 4, as a starter.

Course Appetizer
Category Mediterranean
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 363 kcal
Autor elle

Ingredients

  • 1 kg baby cuttlefish (sepia), rinsed
  • 2 tablespoons extra-virgin olive oil
  • 1 cup dry white wine (250 ml)
  • 1 cup vegetable broth (250 ml)
  • 4 garlic cloves, thinly sliced
  • 2 spring onions, diced
  • 1 small yellow onion, diced
  • generous handful cherry tomatoes, halved
  • 2 tablespoons freshly chopped parsley, garnish

Method

  1. In a large saucepan, sauté garlic and onions in oil over medium-high heat until softened. Add the cuttlefish, wine, vegetable broth, salt and pepper and cook for 5 minutes over high heat.
  2. Reduce the heat to low and simmer for 20 minutes.
  3. Add tomatoes and simmer for another 10 minutes.
  4. Transfer to a large serving bowl, garnish with parsley and serve immediately. Enjoy!

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