Cuttlefish Pica-Pica
20m prep 35m cook 55m ready
A simple and delicious cuttlefish recipe from Mallorca, typically served as part of a tapas spread. The cuttlefish has a meatier texture and sweeter flavor than squid, cooked in a spicy tomato sauce.
Ingredients
- olive oil
- 2 onions (preferably Spanish) finely chopped
- cuttlefish cleaned and diced
- 2 clove garlic crushed
- 1 small red chilli finely chopped
- 2 tbsp dry white wine
- 2 tbsp tomato purée (paste)
- fresh tomatoes peeled and chopped
- 2 tbsp flat-leaf parsley finely chopped
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 7 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 135 mg
- Iron: 1.37 mg
- Magnesium: 21.5 mg
- Phosphorus: 113 mg
- Potassium: 325 mg
- Zinc: 0.85 mg
Let's Cook
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Step 1.
Heat 1–1½ tbsp olive oil in a heavy saucepan over low heat. Add the finely chopped onions and sweat gently, stirring occasionally, until softened but not coloured, about 8–10 minutes.
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Step 2.
Add the diced cuttlefish, crushed garlic, finely chopped red chilli, and 2 tbsp dry white wine. Increase heat to medium and cook for 3–4 minutes, stirring, until the wine has evaporated.
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Step 3.
Stir in 2 tbsp tomato purée and the peeled, chopped fresh tomatoes. Season with sea salt and freshly ground black pepper to taste. Reduce heat to low and simmer gently for 20–30 minutes, stirring occasionally, until the cuttlefish is tender and the sauce has thickened.
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Step 4.
Sprinkle with 2 tbsp finely chopped flat-leaf parsley, stir briefly, and serve immediately.
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