Insalata Tiepida di Calamari alla Rucola

Warm Cuttlefish Salad with Rocket


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

Warm seafood salads are popular all along the Adriatic coast of Italy. This one, from Friuli-Venezia Giulia, is made especially tasty by the addition of anchovy paste and garlic, and has a finishing touch of rocket to add pepperiness to the dish. You could make the same salad using different types of seafood, such as octopus, squid, prawns or a mixture of fish and shellfish, including mussels and chunks of firm white fish. If the cuttlefish are small and tender, it is better to leave them whole rather than chopping them.


  • 600 g/1 lb 5 oz prepared cuttlefish (ask your fishmonger to do this for you)
  • 5 ml/1 tsp black peppercorns
  • handful of fresh flat leaf parsley
  • 1 bay leaf
  • 175 ml/6 fl oz/¾ cup dry white wine
  • 5 ml/1 tsp anchovy paste
  • 1 garlic clove, chopped
  • juice of ½ lemon
  • 60 ml/4 tbsp olive oil
  • 1 bunch rocket/arugula, about 3 handfuls
  • sea salt


  1. Clean the prepared cuttlefish and cut them into rings and tentacles.
  2. Bring a large pan of salted water to the boil and add the peppercorns, half the parsley, the bay leaf and the wine.

  3. Add the cuttlefish to the pan and cook at a gentle boil for 35-40 minutes, or until tender; the cooking time will depend on how large the cuttlefish rings and tentacles are.

  4. Meanwhile, chop the remaining parsley and mix with the anchovy paste, garlic, lemon juice and oil, and season with salt.

  5. Drain and chop the cuttlefish coarsely, then distribute between four plates.

  6. Pour over the oil and herb mixture, cover with a layer of rocket and serve immediately.