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Stuffed cuttlefish in oven

Preparation: 20 minutes
Cooking time: 40 minutes
Difficulty: medium



2 big cuttlefish
400 grams potatoes
2 tablespoon breadcrumbs
10 grams parsley chop
1 clove garlic
2 tablespoon extra-virgin olive oil
Salt and pepper to taste


  1. Clean the cuttlefish, remove the eyes, the bone and the inside with the ink blister.
  2. Remove the skin and wash them under running water, pull one half of the tentacles.
  3. Remove garlic skin, wash the parsley.
  4. Mix 2 tablespoons of breadcrumbs, grated garlic, chop parsley,
  5. Wash the potatoes, peel and cut into thin slices; arrange them into the pan
  6. Separate the tentacles, divide into 2 parts, and chop.
  7. Combine the chop tentacles into the breadcrumbs, mixed and add olive oil and mix to again.
  8. Then fill the cuttlefish with this mixture and close with a toothpick
  9. Drizzle with olive oil the slice potatoes, and distribute the remaining tentacles
  10. Follow the cuttlefish and pour the remaining breadcrumbs mixture on the top
  11. Season with salt, pepper, and olive oil.
  12. Cook into the preheated oven for about 40 minutes 180C.
  13. Serve it in hot.

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