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Best Easy Stufato di Seppie Recipe

Name: Best Easy Stufato di Seppie Recipe
Total time: 55 min
Yield: 250 g
Ingredients: cuttlefish, cleaned and cut into strips 1 lb; onion, finely chopped 1 piece; celery stalk, diced 1 piece; carrot, diced 1 piece; canned diced tomatoes 1 cup; dry white wine 0.5 cup; extra-virgin olive oil 2 tbsp; fresh parsley, chopped 2 tbsp; garlic, minced 2 cloves; bay leaf 1 piece; kosher salt 0.5 tsp; black pepper 0.25 tsp; red pepper flakes 0.25 tsp

Cuttlefish stewed with tomatoes and white wine until perfectly tender. This high protein mediterranean dish is a fresh, healthy family dinner that's low in fat and rich in minerals.

Cook 55 min Difficulty NORMAL 187 kcal

#high protein #mediterranean #low carb #diabetic friendly

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Ingredients

Main ingredients

cuttlefish, cleaned and cut into strips 1 lb
onion, finely chopped 1 piece
celery stalk, diced 1 piece
carrot, diced 1 piece
canned diced tomatoes 1 cup
dry white wine 0.5 cup
extra-virgin olive oil 2 tbsp
fresh parsley, chopped 2 tbsp

Seasonings/Sauce

garlic, minced 2 cloves
bay leaf 1 piece
kosher salt 0.5 tsp
black pepper 0.25 tsp
red pepper flakes 0.25 tsp

Nutrition summary

Carbohydrates 12 g 26%

Protein 24 g 52%

Fat 3 g 14%

Serving size 250g

Cooking steps

1

Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium heat. Add chopped onion, celery, and carrot; sauté for 5–6 minutes until softened, stirring frequently.
2

Add minced garlic and cook for an additional 1 minute, just until fragrant, being careful not to let the garlic brown.
3

Increase the heat to medium-high. Add the cuttlefish strips and stir to combine thoroughly. Sauté for 2–3 minutes until the cuttlefish just turns opaque.
4

Pour in the white wine and let it simmer for 2–3 minutes, scraping up any bits stuck to the bottom. Wait until most of the liquid has evaporated.
5

Stir in the diced tomatoes, bay leaf, salt, black pepper, and red pepper flakes. Reduce the heat to low, cover, and gently simmer for 35–40 minutes, stirring occasionally, until the cuttlefish is very tender and sauce has thickened.
6

Uncover, adjust seasoning if needed, and simmer uncovered for another 5–10 minutes to reach desired sauce consistency.
7

Remove the bay leaf. Stir in fresh parsley just before serving for a bright, fresh finish.

Personalized Q&A

Q. What's the key ingredient in this Stufato di Seppie recipe?

The defining ingredient is cuttlefish, which provides lean protein and a tender, delicate texture. Its natural sea flavor forms the heart of the stew when combined with tomatoes, white wine, and classic aromatics.

Q. What is the most important cooking tip for perfect Stufato di Seppie?

The success of this dish relies on gently simmering the cuttlefish over low heat for 35–40 minutes—enough time to transform it from firm to tender without becoming rubbery. Careful attention to heat and timing is key.

Q. How can I make sure the cuttlefish stays tender, not chewy?

To avoid a tough texture, simmer the cuttlefish over low heat and don’t rush the cooking. Overcooking or cooking at high heat can make the cuttlefish rubbery—gentle, prolonged simmering is essential for tenderness.

Q. How many calories and protein are in each serving, and is this dish low in carbs?

Each 250g serving contains about 187 kcal, 24g protein (52% of calories), and only 12g carbohydrates (26% of calories). This makes it a high-protein, low-fat, and low-carb Mediterranean option.

Best Easy Stufato di Seppie Recipe

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