Cuttlefish and beans

  • Serves 4 people
  • Ready in 1½ hours
  • Easy
There's plenty of sauce with this hearty cuttlefish and bean one-pot recipe. Serve bruschetta for the mop up. See the recipe for a link to instructions on how to prepare cuttlefish.

Nutritional info per serving

  • Calories488kcals
  • Fat19.3g (3.1g saturated)
  • Protein45.6g
  • Carbohydrates29.7g (7g sugar)
  • Salt2g

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


  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. 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.

Find out how to prepare squid and cuttlefish here

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

From February 2005

Main Ingredients:

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