Cuttlefish stew without tomato

Here’s how to prepare cuttlefish stew without tomato, a less common variation of the traditional recipe with tomato sauce.

Ingredients

• 1 kg of cleaned cuttlefish
• 2 cloves of garlic
• Parsley to taste
• 1 glass of white wine
• Extra virgin olive oil
• Salt to taste
• Pepper to taste
• Fish stock or water

Preparation

1. Clean the cuttlefish by removing the insides, the mouth, and the outer skin. Cut them into strips or pieces, according to your preference.

2. Heat a drizzle of extra virgin olive oil in a large pan and add the whole garlic cloves, letting them brown.

3. Once the garlic has browned, add the cuttlefish to the pan and let them sauté for a few minutes, stirring occasionally.

4. Once the cuttlefish have changed color, deglaze with the glass of white wine, letting the alcohol evaporate on a lively flame.

5. Lower the heat, cover with a lid, and cook for about 30 minutes, occasionally adding a ladle of fish stock or water to keep the sauce moist.

6. Season with salt and pepper to taste, keeping in mind that the flavor of the cuttlefish intensifies with cooking.

7. At the end of cooking, remove the garlic and add freshly chopped parsley.

8. Serve the cuttlefish hot with crusty bread or, if you prefer, accompany with polenta.

Curiosity

Stewed cuttlefish is a very versatile dish. Without tomato, the flavor of the sea comes out more decisively, and you can fully enjoy the delicacy of the cuttlefish meat. This dish somewhat recalls the cooking of the past, when ingredients were exalted in their simplicity and purity.