Cuttlefish Stew is a classic Mediterranean dish that is packed full of flavour and nutrition. It is a hearty stew made with cuttlefish, vegetables, and a variety of herbs and spices. The stew is simmered in a tomato-based broth that is full of flavour and can be served over rice or with crusty bread. The stew is a great way to get your daily dose of seafood and is sure to be a hit with the whole family.
Ease of Preparation
This Cuttlefish Stew is surprisingly easy to make and can be ready in about 30 minutes. All of the ingredients can be prepped ahead of time, so the stew can be thrown together quickly. The stew can also be made in a slow cooker or Instant Pot if you prefer.
This Cuttlefish Stew is a great source of protein, vitamins, minerals, and healthy fats. Each serving contains approximately 250 calories, 10 grams of fat, 16 grams of protein, and 5 grams of dietary fiber. It is also a good source of iron, zinc, magnesium, and potassium.
-1 lb cuttlefish, cleaned and cut into cubes
-2 tablespoons olive oil
-1 onion, finely chopped
-2 cloves garlic, minced
-1 red bell pepper, seeded and chopped
-1 teaspoon smoked paprika
-1 teaspoon dried oregano
-1/4 teaspoon cayenne pepper
-1/4 teaspoon ground cumin
-1/2 teaspoon salt
-1/4 teaspoon freshly ground black pepper
-1 (14.5-ounce) can diced tomatoes
-1 cup low-sodium chicken broth
-1/4 cup dry white wine
-1/4 cup chopped fresh parsley
-1/4 cup chopped fresh cilantro
-1/2 lemon, juiced
-2 tablespoons capers
-2 tablespoons chopped pitted green olives
-1/4 cup pitted kalamata olives
-1/4 cup crumbled feta cheese
To prepare this Cuttlefish Stew, begin by heating the olive oil in a large skillet over medium heat. Add the cuttlefish and cook until lightly browned, about 5 minutes. Next, add the onion, garlic, and bell pepper and cook until softened, about 5 minutes. Then add the smoked paprika, oregano, cayenne, cumin, salt, and pepper and stir to combine.
Next, add the diced tomatoes, chicken broth, white wine, parsley, cilantro, and lemon juice. Bring to a boil, reduce the heat, and simmer for 10 minutes. Add the capers, green olives, and kalamata olives and simmer for 5 minutes. Serve the stew hot, topped with the crumbled feta cheese. Enjoy!
When cooking this Cuttlefish Stew, be sure to use a high-quality cuttlefish that is fresh and not frozen. If you are using frozen cuttlefish, be sure to thaw it before cooking. Also, be sure to adjust the seasoning to taste. If you like a spicier stew, add more cayenne pepper or hot sauce. If you prefer a milder stew, reduce the amount of cayenne pepper and hot sauce.
This Cuttlefish Stew is full of flavour and has a slightly spicy kick. The stew is savoury and has a nice balance of herbs and spices. The stew is also slightly sweet and acidic from the tomatoes and lemon juice. The feta cheese adds a nice creaminess and saltiness to the stew.
Best Dishes Paired With
This Cuttlefish Stew pairs nicely with a variety of dishes. It is delicious served over rice, couscous, or quinoa. It also goes well with crusty bread or a side salad. For a complete meal, try serving the stew with a side of roasted vegetables or a light soup.
Origin of Dish and History
This Cuttlefish Stew is a classic Mediterranean dish that has been around for centuries. Cuttlefish is a popular ingredient in Mediterranean cuisine and is often used in stews and soups. The stew is a great way to get your daily dose of seafood and is sure to be a hit with the whole family.
If you are looking for a different seafood stew, try substituting the cuttlefish with other seafood such as mussels, clams, or shrimp. You can also add other vegetables such as potatoes, carrots, or celery. For a heartier stew, try adding some chorizo or sausage.