Calamarata alla mediterranea

Mediterrean Calamarata

Start this simple and tasty preparation: Calamarata alla Mediterranea.

Ingredients for 4 people
  • 350 g PGI Gragnano Calamarata
  • 250 g Seafood
  • 100 g Cuttlefish
  • 100 g Prawns
  • 100 g Cherry tomatoes
  • 20 g Capers
  • to taste Fresh parsley
  • 2 Clove garlic
  • 0 cl White Wine
  • 1 Lemon
  • to taste EVO oil
  • to taste Salt and pepper


  1. First, take a large frying pan, pour a drizzle of extra virgin olive oil and add a crushed clove of garlic. Fry for a few minutes, then add the cuttlefish, previously cleaned and cut, cook for a few minutes and add some white wine. Once the wine has evaporated, add the seafood and let them open, covering with a lid if necessary. Finally add the prawns and the capers in bloom. Salt to taste.
  2. In the meantime, cook the Calamarata Di Martino, 100% Gragnano PGI pasta, in plenty of salted water, drain it al dente and finish cooking in the pan together with the fish. Sauté in the pan for two or three minutes, in order to mix everything.
  3. Allow all the ingredients to flavor and as a final touch, garnish the dish with a sprinkling of parsley and grated lemon. Your Calamarata alla Mediterranea are ready to be served and tasted!

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