Skillet Braised Cuttlefish with Guanciale, Water Chestnuts and Garlic Bread

Guanciale is stronger than bacon or pancetta, and its texture is more delicate. The fat just melts away adding depth to the flavor of this cuttlefish dish

Cook time: 15 mins



  • 8-ounce cuttlefish, cleaned
  • 1 shallot, sliced thin
  • 2 cloves garlic, sliced thin
  • ¼ cup guanciale, diced and rendered
  • 1 cup white wine
  • 1 cup shellfish stock
  • ½ cup butter
  • 2 tablespoons XO sauce
  • ¼ cup grape tomatoes, halved
  • ¼ cup water chestnuts, diced
  • 2 Tablespoons basil, chiffonade
  • Salt and pepper, to taste
  • 1 tablespoon blended oil


In a large sauce pan on high heat, add the oil. Right before the oil begins to smoke add the cuttlefish. Season generously. Cook for 1 minute; add the shallots, garlic, guanciale and xo sauce. Cook for another minute. Deglaze with white wine and shellfish stock. Add the butter and reduce by half. Add the grape tomatoes, water chestnuts and basil.Plate by placing on top of the warm garlic bread.

Garlic bread


  • 4 slices Italian bread
  • 2 tablespoons butter, soft
  • 1 clove garlic, minced
  • Salt and pepper, to taste


In a bowl, mix the soft butter and mixed garlic together. Season generously with salt and pepper. Smear each piece of bread with the garlic butter. Bake at 400 degrees for 5 minutes or until golden brown.

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