Cuttlefish and beans are a simple and at the same time very tasty dish, the fresh and tasty alternative to the classic Lazio recipe, cuttlefish with peas. A preparation that expertly combines the flavours of the sea with those of the land, creating a mix of irresistible taste and aromas. It can be served as an appetizer or main course of a fish-based lunch (or buffet), but also as a single dish for a more informal dinner: just accompany it with a few slices of toasted homemade bread and the meal is complete. It is exceptional consumed both hot and at room temperature, therefore perfect for both the winter and summer seasons. Quick and easy, find out how to make it by following our recipe step by step.
Cuttlefish 500 gr • 79 kcal
CANNELLINI BEANS 500 gr • 29 kcal
ONION 1 • 21 kcal
CHILI PEPPER as needed • 29 kcal
EXTRA VIRGIN OLIVE OIL to taste • 29 kcal
PARSLEY as needed. • 79 kcal
Salt to taste. • 286 kcal
BLACK PEPPER as needed • 79 kcal
The calories refer to 100 grams of the product
How to prepare cuttlefish and beans
Collect the dry beans in a pot, cover with cold water and cook until they are soft. Once cooked, drain, pour into a container and let them cool (1).
Peel the onion and cut it into thin slices (2); collect them in a bowl and cover them with cold water for 15 minutes.
Chop the chilli (3) and keep it aside.
Clean the cuttlefish and remove the beak, entrails and wings (4). Rinse them under cold running water and dab them with a sheet of absorbent kitchen paper.
Cut the cuttlefish in half (5) and make two other rectangles from each.
With the tip of a sharp knife, make light cross cuts on both sides of the cuttlefish (6).
Heat a drizzle of oil in a non-stick pan, arrange the cuttlefish (7) and grill it on both sides until it is golden and slightly curled. Salt and pepper to taste.
Add the cooked cuttlefish to the beans and season with a drizzle of oil; add the chopped chilli and a handful of fresh parsley (8).
Drain the onion from the water, add it to the other ingredients (9) and mix well.
Serve and serve to your diners (10).
In case you have little time available, you can use, instead of dried beans, even those in a can already be boiled, so as to shorten the preparation time. Alternatively, you can also use another type of beans or legumes.
It is also possible to use red onion, rather than the white one: if you use the Tropea one, you will get an even sweeter and more delicate taste.
If you prefer, you can also prepare this dish stewed: fry the chopped onion in a saucepan, then add the cuttlefish and a little tomato puree (or concentrate) and cook. 5 minutes from the end, add the beans and continue. You can serve it with lightly toasted croutons.
Cuttlefish and beans can be stored in the refrigerator, in an airtight container, for about 2 days.