Many times thinking of a fish dish?A fast seafood dish with surprising goodness, which with little effort will make you look great with your guests.


600 g =21 ounces (more or less) small cuttlefish, in Italian Seppioline

1 clove of garlic


400 g = 14 ounces cherry or small tomatoes

120 g = 4 ounces black olives

50 g =1 and ½ ounces capers

a handful of fresh parsley

1 glass white wine


Preparation Mediterranean Cuttlefish

Cut the cherry tomatoes in half

Chop a handful of fresh parsley

Wash cuttlefish well under running water

Grease a non-stick pan with EVOO

Sauté 1 clove of garlic

Add the cuttlefish, brown it lightly (for 2-3 minutes) and then blend with white wine.

Add the small tomatoes in the pan

Add black olives (if you use them whole not pitted, increase the quantity a little) and capers.

Salt and cook for 20 minutes

Add half of the chopped parsley

During cooking, to enhance the taste of cuttlefish, add a few thyme leaves. When cooked, sprinkle with chopped parsley and serve.

Prepare a slice of bread for the sauce !

The secret to eating them soft and juicy? Whether they are cuttlefish or squid or calamari, they should be cooked for a long time at low temperatures, for example with stewed cooking, or cooked quickly at high temperatures as in the case of frying.