Cuttlefish Spring

Seppie Primavera

Cuttlefish, potatoes, peas and artichokes cooked in layers in the oven: a complete and fragrant traditional dish.

4 servings

Easy

The Cuttlefish Spring I am a one-dish meal in the oven where the delicate flavor of the shellfish meets the sweetness of the peas and potatoes, with the vegetal note of the artichokes and the scent of the parsley. Cooking in the baking pan This dish highlights the layered composition: the potatoes on top form a soft and flavorful coating, while the ingredients underneath cook, preserving moisture and juiciness. Extra virgin olive oil binds the sauce and complements the dish without overpowering it, while the onion completes the aromatic balance. This dish is perfect for a lunch or dinner where you want to serve fish and vegetables in a single dish, without resorting to elaborate techniques. This recipe is a traditional one.

Instructions

Voice reading

7 steps · natural Italian voice

Prepare the cuttlefish

Clean the cuttlefish and cut them into pieces that aren't too small. Keep them fairly uniform in size, so they cook evenly and the flesh retains a soft texture. Arrange the finished pieces on a plate, without adding any seasoning at this stage.

Slice the potatoes

Peel the potatoes and cut them into rounds Regularly slice the slices to a thickness of approximately 5 mm. Reduce the thickness evenly: the slices should cook completely during the hour in the oven and be tender when tested with a fork, without falling apart before assembling the baking pan.

Cut the vegetables

Thinly slice the onion and cut the artichoke hearts into small pieces. into wedgesAlso prepare the peas and parsley, leaving each ingredient separate until ready to assemble. Regular cuts promote even cooking and allow the different vegetables to distribute evenly throughout the layers.

Build the layers

Lightly grease a baking pan high and arrange the ingredients in layers, following this order: potatoes, cuttlefish, artichokes, and peas. Continue until you've used up all the ingredients, distributing the onion between the layers. Finish with a generous layer of potatoes, covering the entire surface.

Season with oil

Drizzle generously with extra virgin olive oil, ensuring it reaches every nook and cranny. Season with salt evenly. The seasoning should coat the top layer and help keep the ingredients moist during covered cooking.

Bake in the oven

60 min

Cover the baking pan and bake at 180°C (356°F) for about an hour. Continue cooking until the top potatoes are fork-tender and the ingredients are hot and blended in their juices. If necessary, check the cooking in the center of the baking pan.

Complete with parsley

Chop the parsley and sprinkle it over the finished dish once it's cooked. Let it flavor the hot dish, without covering the color of the potato layers. Serve. cuttlefish when they are still hot and the vegetables are soft.

Chef's Tips

The editorial team recommends cutting the potatoes into regular rounds of about 5 mm and placing them as the last layer, so they cook evenly and keep moist. cuttlefish and vegetables.