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Ingredients for 4 people
  • 12 oz PGI Gragnano Calamarata
  • 8.8 oz Seafood
  • 0.3 oz Cuttlefish
  • 3.5 oz Prawns
  • 3.5 oz Cherry tomatoes
  • 0.7 oz Capers
  • to taste Fresh parsley
  • 2 Clove garlic
  • 16 fl oz White Wine
  • 1 Lemon
  • to taste EVO oil
  • to taste Salt and pepper


  1. In a pan, sauté the garlic with the oil and add the cuttlefish (already cut). Let it fry well and then add the white wine. When the wine has evaporated, add the seafood. Once the seafood are open, add the prawns and capers.

  2. Boil the PGI Gragnano Calamarata into abundant salted water, drain it al dente and pour it into the pan. Allow all the ingredients to flavor, then garnish the dish with a sprinkling of parsley and a grated lemon.


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