mezzomediCuttlefish
Meaty cuttlefish with a deep marine flavor, its ink perfumes rice and pasta.
Cuttlefish is a cephalopod with firm, slightly sweet flesh, with a delicate, briny taste. Its fine and tender texture makes it a prized dish in the Mediterranean, where it is prepared grilled, in risotto, or braised in its ink to obtain a rich and flavorful dish.
Best pairings
Rice Classic84%Cuttlefish and rice, arròs negre with ink.
White wine Classic84%An essential classic: cuttlefish with dry white wine, acidity that mellows the iodine and creates a creamy sauce.
Sea salt Classic84%Essential finish: fleur de sel on grilled cuttlefish, minerality that enhances without overpowering the flavor.
Garlic Classic80%Cuttlefish with garlic, grilled or in a stew.
Extra virgin olive oil Classic80%Cuttlefish with olive oil, grilled.
Black olive Classic79%Provençal flavors: black olives, cuttlefish, and tomatoes, concentrated and salty Mediterranean terroir.
Fennel Classic79%Greek cuisine: tender fennel with grilled cuttlefish, dill complementing the sweet marine notes.
Mussel Classic79%Coastal cuisine: cuttlefish and mussels, complementary marine and iodized textures, shared cooking sauce.
Flat-leaf parsley Classic78%Parsley on grilled cuttlefish.
Pea Classic78%Cuttlefish and peas, Catalan 'sépia amb pèsols'.
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Substitutes
FAQ
What goes with cuttlefish?
Cuttlefish pairs especially well with rice, white wine, sea salt, garlic and extra virgin olive oil. Cuttlefish and rice, arròs negre with ink.
What can I substitute for cuttlefish?
If you don't have it, try: squid, octopus, mussel.