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Seppie ripiene al forno, or baked stuffed cuttlefish, is a coastal Italian way of turning cuttlefish into a tender main course. The bodies are filled with a lemony breadcrumb stuffing and baked in tomato sauce at 180 C / 350 F for 45 minutes.
Cuttlefish needs either a few minutes of heat or a long, gentle cook. This recipe takes the long route: 30 minutes covered, then 15 uncovered, until a paring knife slides into the thickest part with no resistance.
The stuffing uses the chopped tentacles, so nothing goes to waste. Fill the bodies only two-thirds full. The breadcrumbs swell as they absorb the juices, and an overstuffed body splits open in the oven.
I make the sauce in the same skillet that goes into the oven, so there’s one pan to wash. Leftovers taste better the next day.
Why You’ll Love This Recipe
- One skillet from stovetop to oven, with a short cleanup
- Chopped tentacles go into the stuffing, so nothing is wasted
- Tastes better the next day, which suits make-ahead dinners
- The sauce comes from pantry staples: canned tomatoes, wine, garlic
Ingredient Notes
- cuttlefish: Ask the fishmonger to clean them and keep the tentacles. Frozen cuttlefish works well once thawed overnight in the fridge. Squid tubes are the substitute, but they bake in about 30 minutes.
- dry breadcrumbs: Plain, fine breadcrumbs give a firmer filling. Stale bread pulsed in a blender works too, but use about 90 g because it holds more air.
- crushed tomatoes: Canned crushed tomatoes give a smoother sauce than whole peeled. Passata is a fine swap if you reduce it for 2 extra minutes.
- dry white wine: Use a bottle you’d drink, such as Vermentino or Pinot Grigio. Without wine, use 120 ml fish stock and a teaspoon of lemon juice.
- Parmigiano Reggiano: Pecorino is a sharper, saltier swap, so cut the added salt in the stuffing. Leave it out for a dairy-free version.
Seppie Ripiene: Baked Stuffed Cuttlefish in Tomato Sauce
Ingredients
Method
- If the cuttlefish aren't cleaned, pull the head and tentacles away from each body, then remove the hard cuttlebone and the innards. Cut the tentacles off just below the eyes and press out the hard beak at the center. Rinse everything and pat dry, keeping the fins and skin on the bodies.
- Heat the oven to 180 C / 350 F (160 C fan). Finely chop the tentacles. Warm 1 tbsp oil in a 28 cm / 11-inch oven-safe skillet over medium heat and cook the tentacles with the 2 minced garlic cloves for 3 minutes, until opaque and fragrant. Scrape into a mixing bowl and wipe the skillet clean.
- Add the breadcrumbs, Parmigiano, egg, 3 tbsp parsley, capers, lemon zest, 1/4 tsp salt and the pepper to the tentacles. Mix until the filling holds when pressed in your palm. Spoon it into the bodies until each is only two-thirds full, without packing it down, and close each opening with a toothpick.
- Return the skillet to medium heat with 3 tbsp oil. Cook the onion and sliced garlic for 5 minutes, until soft and pale gold. Pour in the wine and simmer for 2 minutes, then add the tomatoes, 1/4 tsp salt and chili flakes. Simmer for 5 minutes, until the sauce loses its raw edge.
- Nestle the stuffed cuttlefish into the sauce in a single layer and spoon some sauce over the tops. Cover tightly with the lid or foil and bake for 30 minutes. Remove the cover and bake for 15 minutes more, until a paring knife slides into the thickest part of a body with no resistance and the sauce coats the back of a spoon.
- Rest the cuttlefish in the skillet for 5 minutes. Pull out the toothpicks, slice each body into rounds about 2 cm thick and spoon the sauce over. Scatter with the remaining 1 tbsp parsley and serve with lemon wedges.
Notes
- Leave the fins and skin on the bodies for color and a firmer bite.
- Keep the stuffing moist but not wet, so it holds when pressed in your hand.
- Taste the sauce before baking and go easy on salt, since the capers and cheese add their own.
- Rest the cuttlefish 5 minutes before slicing so the filling sets into neat rounds.
Tips for Success
- Ask the fishmonger to clean the cuttlefish and keep the tentacles, which saves about 15 minutes of prep.
- Pat the cleaned bodies and tentacles dry before stuffing so the filling stays loose and the toothpicks hold.
- Fill each body two-thirds full and close it with a toothpick, because the breadcrumbs swell as they absorb the juices.
- Keep the lid or foil on for the first 30 minutes so trapped steam softens the flesh evenly.
- Check doneness by sliding a paring knife into the thickest part of a body, and bake 5 to 10 minutes longer if it resists.
Variations
- Add 2 tbsp toasted pine nuts and 2 tbsp raisins to the stuffing for a sweeter, Sicilian-leaning filling.
- Stir 40 g chopped black olives and 2 chopped anchovy fillets into the stuffing for a saltier, deeper flavor.
- Skip the tomatoes and bake in the wine with 200 g frozen peas for a pale, lighter sauce.
Storage and Reheating
Leftover seppie ripiene keep for 3 to 4 days in the fridge, stored in an airtight container with the sauce covering them. The cuttlefish stays moist in the sauce, and the flavors settle overnight.
Reheat them covered in a 160 C / 325 F oven for 15 to 20 minutes, or in a skillet over low heat with a splash of water for 8 to 10 minutes, until hot in the center.
To freeze, pack the cuttlefish and sauce together and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Serving Suggestions
Serve seppie ripiene as a secondo. Slice each cuttlefish into rounds about 2 cm thick, fan them on a warm plate and spoon the sauce around them.
Crusty bread is the main side, because the sauce deserves to be mopped up. Soft polenta or mashed potatoes also work, and garlicky sautéed spinach or a lemony arugula salad keeps the plate light.
Save any extra sauce. The next day, toss it with spaghetti cooked a minute short of al dente and finish it in the pan.
FAQ
How do I know when seppie ripiene are done baking?
Seppie ripiene are done when a paring knife slides into the thickest part of the body with no resistance. That usually happens after 45 minutes at 180 C / 350 F, 30 covered and 15 uncovered. The sauce should also have thickened enough to coat the back of a spoon. If the knife meets resistance, bake 5 to 10 minutes more.
Can I use squid instead of cuttlefish for stuffed seppie ripiene?
Yes, use 6 to 8 large squid tubes of about 120 g each and fill them two-thirds full. Squid is thinner than cuttlefish, so bake covered for 20 minutes and uncovered for 10 more. The flesh is less meaty and slightly less sweet, but the stuffing and sauce stay the same.
Can I stuff the cuttlefish the day before and bake it later?
Yes. Stuff and close the bodies, then keep them covered in the fridge for up to 24 hours and make the sauce on the day. Bake straight from the fridge and add about 5 minutes to the covered stage. The filling firms up overnight, which makes slicing neater.
What wine goes with baked stuffed cuttlefish?
Pour a dry, crisp white such as Vermentino or Verdicchio. Both have enough acidity to cut through the tomato sauce and a light salinity that suits cuttlefish. Cook with the same bottle so the sauce and the glass match. Skip heavily oaked whites, which fight the lemon in the stuffing.
How do I make seppie ripiene gluten free or dairy free?
For gluten free, swap the breadcrumbs for 70 g gluten-free breadcrumbs. For dairy free, leave out the Parmigiano and add an extra tablespoon of parsley and a pinch more salt. The sauce is already free of both, so only the stuffing changes.
What’s the difference between seppie ripiene and calamari ripieni?
Seppie ripiene use cuttlefish, which has thicker, firmer flesh and a slightly sweet taste. Calamari ripieni use squid, which is thinner and cooks in about 30 minutes. Cuttlefish holds a bigger filling without tearing, but it needs the longer bake. Both are usually baked or braised in tomato.
