Cuttlefish

Known as seiche (France), seppia (Italy), jibia (Spain).

The cuttlefish is a relative of the squid, with an internal shell, large eyes, eight arms and two tentacles furnished with suckers. Although they are smaller than squid, with a larger head and dumpier body, they may be cleaned and prepared in much the same way. However, cuttlefish dishes tend to be far more tender than either the squid or the octopus.

Once prepared, cuttlefish may be cooked by grilling; stuffing and baking; stewing in oil, wine and tomatoes; or by slicing into rings and frying. The sepia (or ink) can be added to Arborio rice to make risotto nero.