Lucadea.com - Tag: Italian seafood

22 October 2026

Fried Anchovies and Baby Cuttlefish

Fried Anchovies and Baby Cuttlefish.
A generous plate of fried fish, especially golden anchovies and baby cuttlefish, is enough to put a smile on my face. It is the kind of simple food that makes a meal feel special without needing elaborate ingredients or complicated preparation. Along the Ligurian coast of Italy, seafood is an important part of local food culture, and a good mixed fry is a familiar favourite.
Anchovies have a special place in Ligurian cooking. These small fish are full of flavour and can be prepared in many different ways, from marinating and baking to stuffing and frying. When fried until golden, they develop a crisp exterior while keeping their characteristic taste. They are a familiar sight in local restaurants and traditional kitchens, where recipes often reflect the close relationship between the people and the sea.
Baby cuttlefish make a lovely companion to the anchovies. Their delicate flavour and slightly different texture add variety to the plate, making every bite a little different. Together, these two ingredients create a straightforward but satisfying combination. The best fried seafood depends on fresh ingredients, properly heated oil and a short cooking time. These details help the fish become crisp and golden without turning tough or dry.
Although anchovies are particularly associated with Ligurian cuisine, fried seafood is popular in seaside towns throughout Italy. Restaurant menus vary according to local fishing traditions and the catch available, so not every place offers anchovies. Calamari, prawns and other small fish are also common choices for mixed fried seafood. Wherever it is served, the idea is much the same: enjoy the flavour of the sea in a simple preparation that lets the ingredients speak for themselves.
I like dishes such as this because they are uncomplicated and enjoyable. A freshly cooked plate, perhaps with a wedge of lemon for those who like it, is often all that is needed. The most important thing is to eat the fish while it is still hot, when the coating is crisp and the aroma is at its best. A fresh salad or another light side dish can complete the meal without taking attention away from the seafood.
Food photographs often bring back memories of places, holidays and meals shared with other people. A plate of fried anchovies and baby cuttlefish immediately makes me think of the relaxed atmosphere of a seaside restaurant, where there is time to sit down, enjoy good food and watch the day go by. These simple pleasures are part of what makes coastal Italian cuisine so appealing.
Ligurian food has many other specialities worth discovering, from savoury pies and pesto dishes to freshly caught seafood prepared according to local traditions. Sometimes, though, a classic fried fish dish is exactly what you want.

When you eat by the sea, would you choose fried anchovies and baby cuttlefish, or do you prefer calamari, prawns or another seafood favourite? Add an comment or go to the bottom of the site to read what other visitors have written.

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Adv

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21 October 2026

Simple Fried Seafood

Fritto di pesce semplice con acciughe aperte e anellini di calamari, fotografato a fine maggio e ripescato dall'archivio

Simple Fried Seafood.
Some dishes are appealing precisely because they do not try to be anything more than what they are. This simple fried seafood combines two familiar favourites: butterflied anchovies and calamari rings. It is an uncomplicated plate, full of the flavours of the sea, and certainly not the first time I have photographed it. I doubt it will be the last, either!
I took this picture at the end of May, but I decided to bring it back from my photo archive and share it today. I often look through older photographs and find something worth publishing, even if the moment when I took the picture has long passed. Sometimes an image simply needs to wait until the right day comes along.
What makes this combination so enjoyable is the contrast between the anchovies and the calamari. The anchovies are opened out before frying, giving them their characteristic shape and a delicate texture. The calamari rings provide a slightly different bite and a milder flavour. Together, they make a straightforward seafood dish that needs very little embellishment.
Of course, simple cooking still depends on getting a few things right. The seafood should be dried thoroughly before being coated, and the oil needs to be hot enough to produce a crisp, golden finish. Frying in small batches helps keep the temperature steady. Calamari also needs particular care: cooking it for too long can leave it tough and chewy, so it is best to avoid leaving it in the hot oil unnecessarily.
Once the seafood is ready, I like the idea of serving it immediately, while everything is still hot and crisp. A little salt is usually all it needs, with a squeeze of lemon for anyone who enjoys a fresher, sharper flavour. There is no need for a complicated sauce or a long list of ingredients. The pleasure comes from the seafood itself and the simple way it is prepared.
Food photography often makes me think about how many everyday moments are worth remembering. Not every meal needs to be a special occasion, and not every photograph needs to show something unusual. Sometimes it is enough to capture a dish that tasted good and that I would happily eat again. Looking back at this picture, I can almost imagine sitting down to another plate of fried anchovies and calamari.
I regularly share food photographs and stories on Lucadea.com, including simple meals and dishes that catch my eye during everyday life or while travelling. This kind of fried seafood is one of those subjects I am always happy to return to.

How do you like your fried seafood? Would you keep it simple with anchovies and calamari, or add prawns, shrimp and other small fish as well? Add an comment or go to the bottom of the site to read what other visitors have written.

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21 February 202525 October 2026

Gnocchi with Clam Sauce at Da Sergio

Gnocchi al sugo di vongole gustati da Sergio

Gnocchi with Clam Sauce at Da Sergio.
When my family and I feel like eating seafood without spending too much, one of the places we enjoy visiting is Osteria da Sergio, in the Lapide area of Sestri Levante, on the Ligurian Riviera in north-western Italy. We like finding places where the food is good, the atmosphere is relaxed and enjoying a meal together does not have to mean an expensive bill. This dish is one of my sister’s regular choices: soft gnocchi served with clam sauce.
Gnocchi are a lovely alternative to the more familiar pasta dishes often served with seafood. Their soft, pillowy texture works particularly well with a savoury sauce, allowing the flavour of the clams to accompany every mouthful. Clams bring that distinctive taste of the sea that makes so many Italian seafood dishes appealing. The combination is simple, but when the ingredients work well together, there is no need to make things complicated.
My sister often orders this dish whenever we eat at Da Sergio. Everyone has their own favourites when looking at a menu, and sometimes a particular meal becomes an almost automatic choice. In her case, these gnocchi with clam sauce seem to have earned that place. The verdict is an enthusiastic one: they are really good!
I enjoy sharing these everyday food experiences just as much as writing about more elaborate meals or well-known restaurants. Going out for lunch or dinner with family is about more than what arrives on the plate. It is also about spending time together, chatting, enjoying familiar surroundings and finding somewhere you are happy to return to. A good meal at a reasonable price makes the occasion even more enjoyable.
Sestri Levante is well known for its beautiful bays, historic centre and seafood restaurants. Yet the food memories I appreciate most are often connected to ordinary outings and places we visit repeatedly. They become part of our own personal map of the town, alongside favourite walks, cafés and views of the Ligurian coast. I have also shared other dishes from the eastern Ligurian Riviera, including traditional ravioli and seafood specialities, because local food is an important part of discovering a place.
These gnocchi with clam sauce are a good example of the kind of meal we enjoy at Da Sergio: uncomplicated, tasty and satisfying. My sister knows what she likes, and this dish clearly keeps her coming back to it.

When you go out for seafood, would you choose gnocchi with clam sauce, a plate of pasta or fresh fish? Add an comment or go to the bottom of the site to read what other visitors have written.

Photo scattate with Honor 20.

It does not have a website, I leave you to the reviews of TripAdvisor.

10 March 201721 October 2026

Lobster Risotto with Stuffed Squid, the Recipe

Risotto al sugo di astice e calamari macro

Lobster Risotto with Stuffed Squid, the Recipe.
Good morning, everyone! Today I’m sharing a seafood meal I prepared using a small lobster, two large squid and about a kilogram of mussels. My original plan was to use the mussels as part of the stuffing, but after opening the first one, I realised that the meat was rather small. I decided to change my approach and use the mussels to enrich the sauce for the stuffed squid, while preparing a separate lobster risotto.

Ingredients

The quantities below are approximate and can be adjusted depending on how many people you are serving.

For the lobster risotto:

– 1 small lobster
– Tentacles and fins from one squid
– 250–300 g Arborio rice
– Extra virgin olive oil
– A little finely chopped onion
– 1 garlic clove
– A splash of rum
– Dry white wine
– A few tablespoons of tomato passata
– Strained mussel cooking liquid
– Hot water as needed
– Fresh chopped parsley
– Salt to taste

For the stuffed squid and mussels:

– 2 large squid
– About 1 kg mussels
– A few lettuce leaves
– 1 egg
– Grated Grana cheese
– Breadcrumbs soaked in milk and squeezed dry
– Extra virgin olive oil
– 2 garlic cloves
– Dry white wine
– Tomato passata
– Salt and black pepper

Method

**1. Prepare the mussels.** Clean them carefully, place them in a pan with a small splash of water and cook over moderate heat until they open. Remove the mussel meat from the shells and strain the cooking liquid thoroughly. Keep both the mussels and their broth for later.
**2. Cook the lobster.** Rinse the lobster under cold running water and cut it in half lengthways. Place it in a pan with a little olive oil and one garlic clove. As it heats up and the shell begins to turn red, add a splash of rum and cook for another couple of minutes.
**3. Prepare the risotto seafood.** Cut the tentacles and fins from one squid into small pieces. Sauté them in a little olive oil, add a splash of white wine and cook for several minutes. Once the lobster has cooled enough to handle, remove the shell and collect the meat. Cut it into pieces and combine it with the cooked squid. Set everything aside.
**4. Make the stuffing.** Boil a few lettuce leaves until tender, drain them and chop them roughly. Place them in a bowl with one egg, grated Grana cheese, breadcrumbs soaked in milk and squeezed dry, and the remaining squid tentacles and fins, finely chopped. Season with salt and pepper and mix well.
**5. Fill the squid.** Carefully spoon the stuffing into the squid bodies without packing it too tightly. Secure each opening with a toothpick and make a few small holes in the surface to allow steam to escape during cooking.
**6. Cook the stuffed squid.** Heat a little olive oil with a garlic clove in a pan and add the squid. Once they have warmed through, pour in some white wine and allow it to evaporate. Add most of the strained mussel broth and a small amount of tomato passata. Cover and simmer gently for about an hour, checking occasionally to ensure the sauce does not dry out. Add the shelled mussels during the final five minutes.
**7. Start the risotto.** Warm a little olive oil in a saucepan with some finely chopped onion. Add the Arborio rice and stir, then pour in a splash of white wine. Add the lobster meat and cooked squid, followed by a little tomato passata. Gradually pour in the mussel cooking liquid, adding hot water whenever necessary.
**8. Finish and serve.** Cook the rice for around twenty minutes, stirring regularly and adding more hot liquid if it becomes too dry. When the rice is tender, finish with a drizzle of extra virgin olive oil. Transfer the risotto to a serving dish, sprinkle with fresh chopped parsley and serve alongside the stuffed squid and mussels in tomato sauce.

I enjoy preparing seafood meals like this because they bring together different flavours without making the cooking unnecessarily complicated. The mussel broth gives the sauce a deeper seafood taste, while the lobster adds a delicate flavour to the risotto. Slow cooking also helps the squid become tender and allows the stuffing to blend with the tomato sauce.
The meal was appreciated at home, and I photographed the finished dishes to share the result with you. I hope these pictures inspire you to try this recipe in your own kitchen. If you enjoy homemade seafood dishes, you can also explore other fish and seafood recipes featured on Lucadea.com for more ideas.

Would you prepare the lobster risotto this way, or would you choose a different combination of seafood for this special meal? Add an comment or go to the bottom of the site to read what other visitors have written.

Foto scattate con macchina Canon 600D e lente Canon EF 40.