Seppie in Zimino Recipe

Name: Seppie in Zimino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons virgin olive oil; 1 medium Spanish onion, sliced into 1/4 inch rounds; 3 ribs celery, cut into 1/4 inch strips; 4 cloves garlic, peeled; 2 hot chili peppers, whole; 1 cup basic tomato sauce, recipe follows; 3 pounds calamari or cuttlefish, cleaned and cut into 1/2 inch pieces; 4 anchovy fillets, rinsed and patted dry; 2 medium potatoes, peeled and cut into 1/4 inch dice; Salt and pepper; 1 cup dry white wine; 4 tablespoons white wine vinegar; 1 Spanish onion, cut into 1/4-inch dice; 4 cloves garlic, thinly sliced; 6 tablespoons virgin olive oil; 4 tablespoons fresh thyme (or 2 tablespoons dried); 1/2 medium carrot, finely shredded; 2 - 28-ounce cans of tomatoes, crushed and mixed well with their juices }; Salt, to taste

Servings: persons

6 tablespoons virgin olive oil
1 medium Spanish onion, sliced into 1/4 inch rounds
3 ribs celery, cut into 1/4 inch strips
4 cloves garlic, peeled
2 hot chili peppers, whole
1 cup basic tomato sauce, recipe follows
3 pounds calamari or cuttlefish, cleaned and cut into 1/2 inch pieces
4 anchovy fillets, rinsed and patted dry
2 medium potatoes, peeled and cut into 1/4 inch dice
Salt and pepper
1 cup dry white wine
4 tablespoons white wine vinegar
1 Spanish onion, cut into 1/4-inch dice
4 cloves garlic, thinly sliced
6 tablespoons virgin olive oil
4 tablespoons fresh thyme (or 2 tablespoons dried)
1/2 medium carrot, finely shredded
2 - 28-ounce cans of tomatoes, crushed and mixed well with their juices }
Salt, to taste

1
In an earthenware oven and stove resistant dish, heat olive oil, onion, celery, garlic and chili peppers and cook until softened and light golden brown, about 10 minutes.
2
Add tomato sauce, cuttlefish, anchovies and potatoes and bring to a boil.
3
Season with salt and pepper and add wine and vinegar and cover.
4
Simmer 1 hour.
5
Check for seasoning and tenderness and serve with lemon wedges.
6
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes).
7
Add the thyme and carrot and cook 5 minutes more.
8
Add the tomatoes.
9
Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes.
10
Season with salt to taste.
11
Serve immediately, or set aside for further use.
12
The sauce may be refrigerated for up to one week or frozen for up to 6 months.

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 6 tablespoons virgin olive oil, 1 medium Spanish onion, sliced into 1/4 inch rounds, 3 ribs celery, cut into 1/4 inch strips, 4 cloves garlic, peeled, and more.

Yes, Seppie in Zimino falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Seppie in Zimino

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions