Cuttlefish Pica-Pica

Name: Cuttlefish Pica-Pica
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Spanish
Ingredients: 1–1½ tbsp olive oil; 2 onions (preferably Spanish), finely chopped; 600 g/1 lb 5 oz cuttlefish, cleaned and diced; 2 garlic cloves, crushed; 1 small red chilli, finely chopped; 2 tbsp dry white wine; 2 tbsp tomato purée (paste); 2 tbsp tomato purée (paste); 200 g/7 oz fresh tomatoes, peeled and chopped; 2 tbsp finely chopped flat-leaf parsley; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr

Appears in

The Sun-Soaked Plate

By Marc Fosh

Published 2026

About

Ingredients

1–1½ tbsp olive oil
2 onions (preferably Spanish), finely chopped
600 g/<

Europe
Spain
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Pica-pica means “hot and spicy”. A simple and delicious cuttlefish recipe from Mallorca, this is normally served as part of a tapas spread, but I love it as a snack with crusty bread and olive oil. Cuttlefish is the underrated relation of squid and it has a slightly meatier texture and sweeter flavour. Unless you know exactly what you are doing, ask your local fishmonger to clean the cuttlefish