Buridda di seppie is delicious seafood stew from Liguria. It is made with cuttlefish potatoes and peas. As with many Italian recipes there are many family recipes throughout this region. Some families cook it with tomatoes. Some without. Both taste great. And all variations are extremely simple. But this recipe includes some tomato paste. For me this is the sweet spot.
What Is Buridda?
The word buridda comes from Ligurian dialect. It describes a slowly simmered seafood stew. In the historic port city of Genova, cooks prepare buridda with different types of fish depending on the season. You may also find versions made with monkfish. Or with octopus or stockfish. But it always includes peas which adds sweetness and pop that complements the seafood.
The Flavors of the Ligurian Coast
When cooked properly, cuttlefish turns tender and silky. It never needs heavy seasoning. Good extra virgin olive oil, a splash of wine, and fresh parsley are normally all this dish needs. But a few anchovies and some tomatoes really lift the base flavours.
A Dish for Holy Thursday
Buridda di seppie holds a special place in Easter tradition. On Holy Thursday, most Ligurian families avoid meat. So fish and seafood is usually served on Easter Thursday. The lighter meal prepares you for the heavier dishes that come over the rest of the Easter weekend.
Texture and Technique Matter
Cuttlefish needs gentle cooking. If rushed, it turns tough. If simmered calmly, it relaxes and becomes tender. The stew should look glossy, not watery. In fact tone of the key jobs of the potatoes is to release their starch to help bind the sauce. The peas should remain bright and sweet, never dull. For this reason peas are added at the end.
How to Serve Buridda di Seppie
Serve buridda warm, not scorching hot. Let it rest briefly before bringing it to the table. This pause allows the flavors to settle.
Serve with thick slices of rustic bread. Many families toast the bread lightly. The crisp surface soaks up the sauce beautifully. Or just serve it on its own.
Buridda die Sepia (Liguria Cuttlefish and Peas)
Ingredients
- extra virgin olive oil (to taste)
- 3 tbsp parsley (finely chopped)
- 2 tbsp salted anchovies (chopped)
- 3 cloves garlic (Finley chopped)
- 800 grams cuttlefish; (cleaned and cut into rings or strips)
- 125 ml dry white wine;
- 1 tbsp tomato paste;
- 3 large potatoes; (diced into small cubes)
- 300 grams peas
- salt and pepper to taste (to taste)
Instructions
- Heat a large pan and add some extra virgin olive oil. When the oil is hot, add the parsley and chopped anchovies and simmer for 2-3 mintues.
- Add the chopped garlic cloves and sauté for a minute or two.
- Add the cuttlefish to the sautéed mixture in the pan and stir well.
- Deglaze with white wine and then add the tomato paste and stir until mixed.
- Add the potatoes and 150ml water then cover and cook for 30 minutes.
- Once the cuttlefish and the potatoes are cooked, add the peas and cook for another 5 minutes, adding a splash of water if the sauce is too dry.
- Serve immediately, either on its own or with some crusty bread.
