| Prep: 20 mins | Cook: 50 mins – 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 325 | 8g | 2g | 26g |
| sugars | fibre | protein | salt |
| 5g | 3g | 30g | 0.76g |
Why I Love Italian Cuttlefish with Potatoes
Oh, how I cherish the Italian recipe of Cuttlefish with Potatoes. You might be questioning why a guy like me, who mainly specializes in game meats and hearty mountain fare, would choose to rave about an Italian seafood dish. It’s a little offbeat, I admit, but what can I say? This dish stole my heart. Just like my beloved, Gordon, who despite our differences shares the same love for hearty and rustic foods.
The Melting Pot of Flavours
This Cuttlefish with Potatoes recipe is a true representation of what I believe in – simplicity and wholesomeness. The delectable mix of cleaned cuttlefish, cubed potatoes, minced garlic, chopped onion, plump diced tomatoes, and fresh parsley, whipped together in a warm bath of olive oil and white wine, teasing out every flavor to its fullest potential. It’s reminiscent of the hearty potato soups I used to cook during the cold winter nights in Colorado, but with an Italian twist.
Inspiration Behind the Recipe
The genius behind this recipe is none other than celebrity chef Jamie Oliver. His emphasis on making simple food taste extraordinary is truly awe-inspiring and a principle I try to uphold in my own cooking. His version of the dish uses squid, but I opted to use cuttlefish instead, a choice that I believe imparts a tender and more flavorful punch to this rustic dish.
The essential ingredients of this dish might seem basic, but when combined, they release a vibrant symphony of flavors. The bite of the cuttlefish, the soft, comforting texture of the potatoes, the fresh acidity of the tomatoes, and the warmth of the garlic and onion, all accompanied by a hint of freshness from the parsley. It’s this delicious dance of flavors, simple yet complex, that resonates with me and takes me back to my roots. Try it, I bet you’ll fall in love with this recipe too!
What You’ll Need
- 2 lbs cuttlefish, cleaned
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 large onion, chopped
- 1/2 cup white wine
- 1 lb potatoes, peeled and cubed
- 1 can (14.5 oz) diced tomatoes
- 1 cup vegetable broth
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Method
Step One
Begin by preparing your cuttlefish. Make sure they are cleaned thoroughly before proceeding. Once they are cleaned, cut them into small, bite-sized pieces for easier cooking.
Step Two
In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil is hot, add the minced garlic and chopped onion. Stir frequently and cook until the onion becomes translucent and the garlic is fragrant.
Step Three
Next, add the prepared cuttlefish to the pot. Continue to stir and cook until the cuttlefish becomes firm and a bit opaque. This should take around 5 minutes.
Step Four
Pour in the white wine, stirring well to mix with all the ingredients. Allow this mixture to simmer for a few minutes until the wine is reduced by half.
Step Five
Now, add in your cubed potatoes, diced tomatoes, and vegetable broth. Stir well and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer. Cook until the potatoes are tender, which should take around 20 minutes.
Step Six
While the mixture is simmering, season it with salt and pepper to taste. Once the potatoes are tender, mix in the chopped fresh parsley.
Step Seven
Once everything is fully cooked and well-integrated, remove from heat. Let the dish sit for a few minutes before serving to allow the flavors to fully blend together. Enjoy your Cuttlefish with Potatoes!
