Stewed Cuttlefish

Stewed cuttlefish is a traditional seafood dish, with an intense and enveloping flavor. Here is how to prepare it.

Ingredients

• 1 kg of cleaned cuttlefish
• 400 g of peeled tomatoes or tomato puree
• 1 glass of white wine
• 1 onion
• 2 cloves of garlic
• Parsley to taste
• Extra virgin olive oil
• Salt to taste
• Pepper to taste

Preparation

1. Start by cleaning the cuttlefish, removing the innards and outer skin. Rinse well under running water and cut them into strips or pieces.
2. Finely chop the onion and garlic. In a large pan or a saucepan, fry them with a drizzle of extra virgin olive oil until they become translucent.
3. Add the cuttlefish to the pan and let them color for a few minutes.
4. Deglaze with the white wine and let the alcohol evaporate.
5. Add the peeled tomatoes or tomato puree and a bit of water if necessary. Season with salt and pepper.
6. Cover with a lid and cook on low heat for about 30-40 minutes or until the cuttlefish are tender. If during cooking the sauce dries out too much, add a little water.
7. At the end of cooking, adjust salt and pepper and sprinkle with chopped parsley.

Stewed cuttlefish can be served with a sprinkling of fresh parsley and accompanied by soft polenta or croutons, for a contrast in textures that enhances the dish.

Trivia

Cuttlefish have a flavorful flesh that is well suited to moist and long cooking. In the Italian regional tradition, this dish is often enriched with peas or potatoes. In addition, there are those who love to add a pinch of chili pepper to give a spicy touch to the preparation.