Sicilian Stuffed Inkfish

Sicilian Stuffed Inkfish

  • Servings: 2
  • Difficulty: medium
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A summery recipe that reminds me of the sea and the outdoors of Sicily.


  • 4 small inkfishes
  • 2 garlic cloves
  • a handful of cherry tomatoes cut in quarters
  • 1/2 bottle of tomato passata
  • 1/2 glass of red wine
  • 1 cup of breadcrumbs
  • parsley to garnish
  • seasonings
  • 4 toothpicks


  1. Clean the inkfish and, if available, cut the tentacles in small pieces (if no tentacles available, cut one ring out of each inkfish, and cut in small pieces). Leave the rest of the inkfish aside for later.
  2. In a frying pan add 1 tbsp of olive oil and cood the garlic, the tentacles and the cherry tomatoes for a couple of minutes on a medium heat. Season to taste.
  3. Increase the heat and add the wine, cook until the wine has vanished. Set aside.
  4. Season the breadcrumbs and add a tbsp of olive oil. Mix with the tentacles.
  5. Fill the inkfish with the breadcrumbs mixture and close the aperture with a toothpick. Make sure not to overfill the inkfish, as while cooking it will shrink and might crack open.
  6. In a frying pan add 1tbsp of olive oil and a garlic clove. Add the tomato passata and cook for a couple of minutes.
  7. Add the stuffed inkfish and cook throughly for at least 10 minutes with a lid on, stirring from time to time.
  8. When cooked, add a tbsp of olive oil and parsley to garnish.
  9. Eat.