by pauljoseph
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pauljoseph's Notes:
1 lbs. cleaned cuttlefish Ask a question about this ingredient
1 small onion finely chopped Ask a question about this ingredient
2 cloves garlic 2 Ask a question about this ingredient
2 Tbsp. chopped parsley Ask a question about this ingredient
3/4 cup dry white wine Ask a question about this ingredient
1/4 cup extra virgin olive oil Ask a question about this ingredient
1/3 cup tomato sauce Ask a question about this ingredient
Cut the bodies of the cuttlefish into strips about 1/4 inch wide
Ask a question about this stepIn a large pan saute the onions with the garlic in the olive oil.
Ask a question about this stepLeave the garlic cloves whole so that you can remove them later.
Ask a question about this stepCook the cuttlefish at a high heat for a few minutes or until the liquid around them has all but evaporated.
Ask a question about this stepAdd the white wine and continue cooking at a high heat for another 5 minutes.
Ask a question about this stepAdd the tomato sauce and salt to taste.
Ask a question about this stepLower the heat and let them simmer for 20 to 30 minutes or until done.
Ask a question about this stepIf they get too dry you can add a little bit of fish broth.
Ask a question about this stepWhen done remove the garlic and serve hot with polenta.
Ask a question about this steppierino thank you for you comment
monkeymom about the eyes my wife always says its relay Innocent eye Why are human beings the most cruel creatures on earth
What an amazing picture of those cuttlefish! Truly, I have a hard time cooking squid because of their eyes.
Brette is the Editorial Assistant of Food52.
Ah! seppie. The simpler the better. Simple and quick to clean. Instead of a quill they have something resembling a guitar pick inside.