Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Siculiana Cuttlefish Broth: A Taste of Agrigento’s Coastal Flavours
Dive into this hearty Sicilian cuttlefish broth with peas and potatoes, a comforting seafood dish bursting with authentic Mediterranean charm.
📖 What is it
Dive into this hearty Sicilian cuttlefish broth with peas and potatoes, a comforting seafood dish bursting with authentic Mediterranean charm.
🛒 Ingredients
- ✓ 1 kg fresh cuttlefish
- ✓ 500 g fresh peas
- ✓ 1 medium potato
- ✓ 2 shallots
- ✓ vegetable stock, as needed
- ✓ extra virgin olive oil
- ✓ half a red chilli, chopped
- ✓ salt, to taste
📊 Nutritional Information
If you’re after a dish that captures the vibrant aromas and colours of Sicily’s coastline, this Siculiana cuttlefish broth is just the ticket. A speciality from the Agrigento shore, it combines the gentle sweetness of peas with the subtle saltiness of tender cuttlefish, creating a soulful Mediterranean symphony that brings true Sicilian seafood cooking straight to your table.
👨🍳 Preparation
- 1
Thoroughly clean the cuttlefish by removing the ink sac, beak, eyes, and skin, then slice into thin strips.
- 2
Finely chop the shallots and gently fry them in a pan with a drizzle of extra virgin olive oil.
- 3
Add the cuttlefish and sauté for a few minutes, stirring regularly.
- 4
Stir in the fresh shelled peas and pour in half a glass of hot vegetable stock.
- 5
After about 10 minutes, add the potato cut into small cubes along with some more stock.
- 6
Season with salt, sprinkle in the chopped chilli, and continue cooking for around 15 minutes until the cuttlefish is tender and the broth has thickened slightly.
- 7
Serve the Siculiana cuttlefish broth piping hot, drizzled with a touch of olive oil and accompanied by a few crusty bread croutons if you fancy.
💡 Tips and Variations
For a richer flavour, stir in a spoonful of tomato purée. If you like a heartier texture, toss in some broken spaghetti or smooth ditalini pasta. Alternatively, swap the mature cuttlefish for baby cuttlefish for a more delicate bite.
📦 Storage
- • Store in an airtight container in the fridge for up to one day.
- • Reheat gently in a pan over a low heat with a little vegetable stock before serving.
- • Avoid freezing to preserve the tender texture of the cuttlefish.
- • You can make the vegetable stock in advance and keep it refrigerated for up to two days.
🍷 Pairing
Enjoy this warm broth with a glass of Contea di Sclafani Chardonnay, a crisp, fruity white wine that perfectly complements the dish’s seaside freshness.
I wholeheartedly recommend giving this Siculiana cuttlefish broth a go at home. It’s a wonderful way to savour the authentic taste of Sicilian coastal cooking, packed full of comforting, fresh flavours that really bring people together. Perfect for sharing with friends or family, I promise it’ll become a favourite that’s as heartwarming as it is delicious.
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