Cuttlefish Dishes

Choco frito is a traditional dish originating from Setúbal, where it's the most famous local specialty. Although one might think that the dish contains chocolate, it actually consists of fried cuttlefish that's typically served with potato ... READ MORE

Arròs negre is a Spanish dish originating from Valencia and Catalonia, and it is the most popular in Castellon and Tarragona. It is made with white rice, squid or cuttlefish, and squid ink, which gives the dish its characteristical black co... READ MORE

Fritura Malagueña is a traditional dish originating from Malaga. The dish consists of smaller seafood varieties such as shellfish, small fish, and crustaceans that are rolled in flour and fried in oil until crispy and golden. The smaller va... READ MORE

Stuffed cuttlefish, often replaced with the smaller and more available squid, is a traditional dish whose origins are claimed by many Italian regions, including Liguria, Campania, Apulia, and Sicily. Following this, many regional recipes have been... READ MORE

Seppie con i piselli is a traditional dish with unknown origins – some say it comes from Liguria, some from Marche, Romagna, or Lazio. The dish is made with cuttlefish, onions, tomatoes (which are omitted in some versions), peas, white wine,... READ MORE

Seppioline con piselli is a traditional dish consisting of cuttlefish and peas as the main ingredients. Other ingredients typically include onions, garlic, basil, olive oil, parsley, tomato sauce, white wine, salt, and pepper. The cuttlefish is cl... READ MORE

Risotto con le seppie is a traditional risotto made with cuttlefish. Other ingredients usually include fish stock, tomato paste, olive oil, black pepper, garlic, parsley, anchovies, and risotto rice such as Carnaroli or Arborio. The cuttlefish is ... READ MORE

This traditional dish consists of pieces of cuttlefish doused in a flavorful tomato-based sauce that is usually enriched with onions, white wine, and garlic. The dish is usually finished off with the addition of aioli, which thickens the ... READ MORE

Jiû-hî ke is a traditional soup based on cuttlefish. This dish is prepared with cuttlefish cooked with geng, which is a type of Hakka soup thickened with starch, in this case usually cornstarch or potato starch. The cuttlefish... READ MORE