Cuttlefish and beans recipe

By Tom Norrington-Davies

  1. Serves 4
  2. Ready in 1½ hours
  3. Rating

Give everyone bruschetta with this meal and be over-generous with the olive oil. The last hunks of the oily bread can mop up the dark rich gravy.

tried and tested
Cuttlefish and beans


  1. 3 tbsp olive oil
  2. 2 medium onions, sliced
  3. 4 garlic cloves, roughly chopped
  4. ½ tsp salt
  5. 1kg cuttlefish or squid, cleaned, gutted and cut into pieces (see Tip)
  6. 1 medium waxy potato, roughly diced
  7. 1 tbsp tomato purèe
  8. ½ tsp Spanish smoked paprika
  9. 125ml red wine
  10. 400g can borlotti or cannellini beans
  11. ½ tsp sugar
  12. Pinch of saffron
  13. Fresh flatleaf parsley, to garnish
  14. Extra-virgin olive oil, to serve


  1. 1. Heat the oil in a large, heavy-based saucepan or casserole. Add the onions, garlic and salt. Stir a couple of times and reduce the heat. Cover and let the onions sweat gently for
  2. a good 10 minutes.
  3. 2. Add the cuttlefish or squid and the potatoes. Stir for a couple of minutes to coat in the oil and onions. Add the tomato purèe, paprika and wine and turn up the heat so that the wine bubbles for a couple of minutes. Add the beans, plus all their liquor, the sugar and saffron, then top up with just enough water to cover it. 3. Cook, covered, on a gentle heat for 40-45 minutes or until the cuttlefish is tender enough to break with a fork.

Nutritional info

Per serving: 488kcals, 19.3g fat (3.1g saturated), 45.6g protein, 29.7g carbs, 7g sugar, 2g salt

Chef's tip

See our Know How section for details of how to prepare squid and cuttlefish.

Wine Recommendation

Wine note:Chime in with the smoky paprika and tomato flavours by serving a ripe, savoury Mediterranean red, such as Italian Primitivo.


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