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


  • 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


  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!