Linguine with cuttlefish ragu

Linguine al ragu di seppia. Serves 6

Cuttlefish ragu ingredients

Cuttlefish ragu ingredients

  • 6 medium cuttlefish, cleaned, whole
  • 100g  onion,sliced
  • olive oil
  • parsley, chopped
  • 1kg chopped tomato (fresh or tinned)
  • 600g linguine
  • 100g pecorino pugliese, grated
  1. Fry the onions in plenty of olive oil for a few minutes. Add the cuttlefish and fry on all sides.
  2. Add the tomatoes and cook over a low heat for around 3/4 hour.
  3. When the cuttlefish are tender, remove from the sauce and keep warm.
  4. Season the sauce with salt and pepper. It probably wont need much salt as the cuttlefish can be quite salty.
  5. Dress the cooked pasta with the sauce. Serve sprinkled with the pecorino and parsley. Top each portion with one of the cuttlefish.

linguine with cuttlefish ragu finished dish

Note: If the cuttlefish are quite large, you may prefer to serve them as the second course.

Stuffed cuttlefish

This would go just as well with squid. Be careful when removing the cuttlefish ‘bone’ as it’s important to leave the body sack whole. Don’t worry about skinning them as the skin will burn off on the grill.  Serves 4

stuffed cuttlefish ingredients

  8       medium  cuttlefish
  150   grams  pecorino Romano — grated
  150   grams  bread crumbs
  1        medium  egg
  2        cloves  garlic — finely chopped
  1        sprig  parsley — finely chopped
  1        tablespoon  capers — finely chopped
  4        fillets  anchovies — finely chopped
            olive oil
            salt and pepper

  • Clean the cuttlefish, keeping the body whole. Finely chop the tentacles.
  • Mix together in a bowl, the tentacles, bread crumbs,egg, garlic, parsley,
    capers, anchovies, pepper and a good slug of olive oil.
  • Carefully stuff the bodies with the mixture.
  • Brush with olive oil, season with salt and grill for about 20 minutes

grilled cuttlefish finished dish

Grilled cuttlefish

I was reminded of this recipe by a recipe by Hugh Fearnley-Whittingstall in last Thursday’s International Guardian.

I used my own homemade chilli oil. To make it add some dried chillis to a bottle of olive oil and leave it for a couple of weeks. If you can’t wait for 2 weeks, use fresh chilli or chilli flakes.

If you want to know how to butterfly squid or cuttlefish, check out Hugh’s article here. Or watch this video

Serves 4

grilled cuttlefish ingredients

  •   2  medium cuttlefish (or squid) — cleaned and butterflied
  •   chilli oil
  •   1 large clove garlic — finely chopped
  •   salt and pepper
  1. Chop off the tentacles and butterfly the cuttlefish
  2. Divide each set of tentacles into 2
  3. Season the cuttlefish with the garlic, salt and pepper and a good slug of chilli oil
  4. Heat a grill pan to the hottest temperature you can manage
  5. Grill cut side up for about 2 minutes
  6. Turn and grill for a further 2 minutes
  7. Turn once more and grill for a final minute
  8. Serve with a salad on the side
Grilled cuttlefish finished dish

Grilled cuttlefish finished dish