Slow Cooker Cuttlefish in White Wine and Tomato Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sauté the onions and garlic in a separate pan with a little olive oil before adding them to the slow cooker, though this is optional.

Adding a pinch of red pepper flakes can introduce a subtle heat that complements the sweetness of the tomatoes. Always taste your sauce before serving and adjust the seasoning with salt and pepper to suit your personal preference.

If you prefer a thicker sauce, you can stir in a small amount of cornstarch mixed with cold water during the final thirty minutes of cooking. This will help bind the liquids together and create a more luxurious mouthfeel.

Remember that the flavors will continue to develop as the dish sits, so it often tastes even better when served after resting for a few minutes off the heat.

Variations

• Spicy Tomato Cuttlefish: Add one teaspoon of red pepper flakes or a finely diced fresh chili pepper to the aromatics for a spicy kick that cuts through the richness of the tomato sauce.
• Mediterranean Herb Infusion: Incorporate a tablespoon of fresh chopped herbs like oregano, thyme, or parsley during the last hour of cooking to add an earthy, aromatic dimension to the stew.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze for up to 1 month in a sealed, freezer-safe container.

Reheat

Thaw overnight in the fridge and reheat gently on the stovetop until warmed through.

Store any leftovers in an airtight container in the refrigerator for up to three days. Ensure the stew has cooled completely before placing it in the fridge to prevent bacterial growth. When reheating, do so gently on the stovetop over low heat to avoid overcooking the cuttlefish, which can quickly turn rubbery if exposed to high, direct heat for too long.

This dish is excellent for making ahead, as the flavors intensify significantly after sitting in the refrigerator overnight. You can prepare the entire stew a day in advance, allow it to cool, and then store it properly.

When you are ready to eat, simply reheat it slowly on the stove or in the microwave until it is heated through, ensuring you do not let it boil vigorously.

Serving ideas

Serve this dish in shallow bowls to showcase the beautiful color of the tomato sauce. Accompany it with a side of crusty bread, such as a baguette or sourdough, which is perfect for mopping up the delicious sauce.

A simple side salad with a bright vinaigrette provides a nice textural contrast to the tender, braised seafood, making the meal feel complete and well-balanced.

If you want a more substantial meal, consider serving the stew over a bed of al dente pasta or creamy polenta. The mild flavors of these starches allow the savory, wine-infused tomato sauce to take center stage. A sprinkle of fresh parsley or basil just before serving adds a pop of color and a touch of fresh, herbaceous flavor that brightens the final dish.

Frequently asked questions

Recipe card

Slow Cooker Cuttlefish in White Wine and Tomato

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 1 1/2 lb cuttlefish, cleaned and cut into strips
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup tomato sauce
• 1/2 cup dry white wine

Instructions

1. Place the cleaned cuttlefish strips into the bottom of the slow cooker insert. Distribute the sliced onions evenly over the seafood, then scatter the minced garlic on top.
2. Pour the tomato sauce and white wine over the layered ingredients. Cover the slow cooker with its lid and cook on the low setting for approximately 4 hours, or until the cuttlefish is tender.
3. Check the tenderness of the cuttlefish once the cooking time has elapsed. Serve the stew hot, directly from the slow cooker, onto plates.

Contains: mollusks, sulfites

Estimated nutrition per serving

Calories

280

Protein

32 g

Carbohydrates

12 g

Fat

8 g

Fiber

2 g

Sugar

6 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.