Warm cuttlefish with Adamas Premium Beluga
05 August 2026Ingredients for two people:
2 very fresh cuttlefish (approx. 500 g gross weight)
2 tablespoons of mild extra virgin olive oil
finely chopped parsley
grated zest of half a lemon (optional, but highly recommended)
freshly ground black pepper
salt
Adamas Premium Beluga caviar
Method
1. Clean the cuttlefish
Clean the cuttlefish thoroughly, removing the skin, eyes, beak and innards. Separate the tentacles and cut the bodies into strips about 1 cm wide.
2. Cooking
Bring a generous amount of lightly salted water to the boil. Blanch the cuttlefish for 60–90 seconds at most. Drain immediately and cool briefly, or simply leave to cool slightly if serving straight away. The aim is to keep them tender and juicy.
3. Seasoning
Arrange the cuttlefish on a plate.
Season with:
extra virgin olive oil
a little pepper
chopped parsley
a light grating of lemon zest (optional)
Mix very gently.
4. The caviar
Spoon small dollops of Adamas Premium Beluga over the cuttlefish at the very last moment. Serve immediately.
Recipe by Stefano Caffarri
