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Palma de Mallorca (Spain)
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Main course
Fish & Seafood
Food Flavour DNA
Nutritional Values
390kcal
28gProtein
42gCarbs
14gFat
3gFibre
350 gServing
* Per serving · 350 g. May vary.
Allergens
🐟 Fish
Mallorcan Cuttlefish with Potatoes
How to order / say it
Say it
Sepia con Patatas — [seh-pyah con pah-tah-tahs]
Order
I'd like the Sepia con Patatas, please.
Locally
Me gustaría la Sepia con Patatas, por favor.
Say locally
Tender cuttlefish cooked with potatoes and spices
Why try it?
Sepia con Patatas highlights the islanders' connection with the sea and their ability to create delicious dishes using humble ingredients. It's a must-try for a taste of genuine local flavors and tradition.
How it tastes
The dish offers a delicate yet robust flavor, with the cuttlefish providing a tender and slightly sweet meat, contrasted by the earthy richness of potatoes, all enriched with spices and local herbs.
Origin & History — first documented: 1890
Originating in the late 19th century, this dish became popular as Mallorcans sought to maximize the bounty of the Mediterranean with minimal waste, turning cuttlefish and potatoes into culinary art.
Recipe
Ingredients
- 🐟 400 g cuttlefish
- 🥕 300 g potatoes
- 🫒 50 ml olive oil
- 🧄 1 medium onion
- 🥕 100 ml tomato puree
- 🌿 a handful parsley
- 🧂 1 tsp paprika
Method
- 1 Sauté sliced onion in olive oil until translucent.
- 2 Add cuttlefish and cook for about 5 minutes until tender.
- 3 Stir in tomato puree, diced potatoes, and paprika, then cover with water.
- 4 Simmer until potatoes are soft, season, and serve garnished with parsley.
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