Buridda di Seppie
A classic Genoese seafood stew of tender cuttlefish, sweet garden peas, and pine nuts simmered gently in rich white wine and tomato.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •Chef's knife
- •Chopping board
- •Heavy-based casserole or sauté pan
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 18 g
- carbs
- 16 g
- fibre
- 5 g
- protein
- 36 g
- calories
- 410 kcal
Instructions
- 1
Heat the extra virgin olive oil in a wide heavy-based casserole over medium-low heat.
- 2
Add the chopped onion and sliced garlic, cooking gently until soft, sweet, and translucent.
- 3
Raise the heat to medium, add the cuttlefish strips, and cook for three minutes until opaque.
- 4
Pour in the white wine and simmer until the harsh alcohol aroma evaporates completely.
- 5
Stir in the tomato paste, passata, pine nuts, half the parsley, and a pinch of salt.
- 6
Cover with a lid and simmer gently over low heat for twenty-five minutes.
- 7
Add the peas and cook uncovered for fifteen minutes until the cuttlefish is fully tender.
- 8
Adjust seasoning with salt, black pepper, and scatter over the remaining fresh parsley.
Chef's tips
Cuttlefish requires a patient, low simmer to soften thoroughly; never rush the cooking over high heat. If the sauce becomes too thick before the cuttlefish is tender, add a small splash of warm water.
Ingredient substitutions
- cuttlefish → squid (calamari) cut into thick rings
- fresh peas → frozen garden peas or petits pois
Storage
Keep refrigerated in an airtight container for up to two days.
Reheating
Reheat gently in a covered pan over low heat with a spoonful of water until piping hot.
Common mistakes to avoid
- •Boiling the stew too vigorously, which turns the cuttlefish tough and rubbery.
- •Adding the peas at the beginning of cooking, causing them to turn dull and mushy.
Serving suggestions
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