Skip to content

Fish, South and mountains

Sète style cuttlefish rouille with rice

Sète style cuttlefish rouille is a dish of cuttlefish simmered in a tomato and saffron sauce, served over rice and topped with a garlic and chili rouille. It takes 70 minutes for 4 people, has a medium difficulty level, and costs about €4.20 per person. The key is simmering the cuttlefish slowly until tender, and whisking the rouille together off the heat right before serving.

Tonight we're making cuttlefish rouille like they do in Sète, with its saffron, spicy sauce, served over a bed of white rice.

Sète style cuttlefish rouille with rice
Total time
1 h 10
Difficulty
Medium
Cost per person
€4.20
Calories per person
480 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall

Cuttlefish simmered slowly in a saffron tomato sauce turns tender and flavorful, nothing like the rubbery texture people sometimes fear. White wine adds brightness, bell pepper brings sweetness, and the rouille, whisked separately with raw garlic and chili, wakes everything up right before you serve. It's a generous dish that fills the kitchen with the smell of the south as it simmers.

This is a recipe to save for a Sunday or a dinner among adults, when you have time to keep an eye on the cuttlefish as it simmers gently. The raw garlic and chili in the rouille make it more of a grown up dish, but it's a great choice for entertaining without complicating your cooking. Mon Chou brings you this simple version that stays true to the spirit of Sète.

The ingredients

4 people

Fish counter

  • Cleaned cuttlefish 800 g

Fruits and vegetables

  • Onion 2
  • Garlic 4 cloves
  • Red bell pepper 1

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Cayenne pepperoften in the pantry 1 tsp
  • Saffronoften in the pantry 1 pinch
  • Olive oiloften in the pantry 5 tbsp
  • Dry white wineoften in the pantry 10 cl
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Egg yolk 1

Allergens Mollusks, Eggs

The step by step recipe

  1. Cut the cuttlefish into strips and thinly slice the onions and bell pepper.

    Keep the ink if it's intact, a little in the sauce gives it a great color and sea flavor.

  2. Cook the onions and bell pepper in 2 tablespoons of oil, add the cuttlefish and let it take on some color. 10 min

    Cook it in two batches if your pot is small, otherwise it will boil instead of browning.

  3. Pour in the white wine, tomatoes and saffron, cover and let it simmer over low heat. 40 min

    The longer and gentler the cooking, the more tender the cuttlefish becomes.

  4. Make the rouille by crushing 2 garlic cloves and the chili with the egg yolk, then whisk in the rest of the oil in a thin stream along with a bit of the cooking liquid.

    Pour the oil in drop by drop at first, like making mayonnaise, or it will split.

  5. Cook the rice, drain it and serve it with the cuttlefish topped with sauce and a spoonful of rouille. 11 min

    Put the rouille on the table separately, so everyone can add as much heat as they like.

Our tips to get it right

  • Pick cuttlefish that's already cleaned to save time, and cut it into even strips so it cooks evenly.
  • Taste the cooking liquid before you make the rouille, it should already be well seasoned since it's what binds the final sauce.
  • If the rouille feels too thick, loosen it with a spoonful of warm cooking liquid rather than more oil.

The variations

  • Swap the cuttlefish for squid if you can't find it, the cooking time stays about the same.
  • For a vegetarian version, replace the cuttlefish with button mushrooms and pieces of grilled bell pepper, and serve the rouille on the side.
  • For a quicker meal, use precooked rice and cut the simmering time to 25 minutes, the cuttlefish will be a bit firmer but still good.

What to serve it with

  • Plain white rice
  • Garlic rubbed grilled bread
  • A chilled rosé

Storage

The simmered cuttlefish keeps for 2 days in the fridge in a sealed container, kept separate from the rice. It freezes well for up to 2 months, but the rouille doesn't freeze, so make it fresh. Reheat gently on the stovetop and whisk up a new rouille right before serving.

Questions about this dish

Can I replace the saffron with something else?

Saffron gives this dish its signature color and aroma, so there's no real substitute. A pinch of turmeric can mimic the color but not the flavor, only use it in a pinch.

How do I keep the rouille from splitting?

Add the oil in a very slow, steady stream at first, like making mayonnaise, whisking constantly. If it does split, start over with a fresh egg yolk and slowly whisk in the broken mixture.

Can I make this dish ahead of time?

The simmered cuttlefish actually tastes better the next day, so make it ahead and reheat it gently. Only make the rouille right before serving, since it doesn't hold well once whisked together.

Will the cuttlefish turn out rubbery?

That happens with cooking that's too short or too fast. Simmering it for 40 minutes over low heat, as this recipe calls for, actually makes the cuttlefish tender and soft.

How long does it take to make a Sète style cuttlefish rouille with rice?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Sète style cuttlefish rouille with rice?

About 480 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Sète style cuttlefish rouille with rice cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, eggs. Always check the labels of the products you buy.

Cuisine from the South and the mountains

See all

Recipes with raw garlic

See all