Seppie in zimino is a rustic Italian braise of tender cuttlefish and Swiss chard simmered in tomato until meltingly soft, finished with parsley and olive oil. The long, gentle cooking transforms both the seafood and greens into a deeply savory, one-pan dish.
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Chop the onion, celery and parsley (leave some leaves to garnish the dish).
Pour three tablespoons of oil into a large saucepan and fry the vegetables for 3-4 minutes until they are lightly golden.
Cut the chards into strips and add them in the pan. Cover with a lid and let it cook slowly over 10 minutes.
Cut the cuttlefish previously cleaned into strings.
Put a pot on the fire with a little water, it will serve to wet the cuttlefish further.
As soon as the chards are soft, add the cuttlefish, adjust of salt and pepper and let it cook for another 10 minutes, always with the lid and on a slow fire.
Then melt a tablespoon of tomato paste with a cup of hot water and pour it into the cuttlefish stirring well.
Let it cook again for about 30 minutes.
Serve the cuttlefish “in zimino” hot, garnished with chopped parsley, pepper and some drops of extra virgin olive oil and with a couple of slices of toasted bread.
Store cooled seppie in zimino in a sealed container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a little water if the sauce has thickened too much.
Yes, squid works as a substitute, though it may cook slightly faster. Monitor doneness carefully after 25 minutes of simmering with the tomato sauce.
Pierce a piece with a fork—it should yield easily. The total cooking time is approximately 40 minutes (10 minutes with chards + 10 minutes initial + 30 minutes with tomato sauce). Older or larger cuttlefish may need 5–10 extra minutes.
Tough cuttlefish usually indicates either frozen stock or insufficient cooking time. Ensure you're simmering gently on low heat for the full duration, and that it was properly cleaned beforehand.
Yes. Cook completely, cool, and refrigerate in an airtight container for up to 3 days. Reheat gently over low heat with a splash of water if needed to restore the sauce consistency.
Lightly toasted crusty bread (such as ciabatta or country loaf) works best for soaking up the braise. Toast until golden and crisp.
