Cuttlefish in its Own Ink

🛒 Ingredients

• Cuttlefish 250 g · 200 kcal
• Olive oil 15 g · 120 kcal
• Garlic 5 g · 15 kcal
• Onion 50 g · 20 kcal
• Dry white wine 60 g · 50 kcal
• Tomato paste 8 g · 6 kcal
• Fresh parsley 5 g · 2 kcal

👨‍🍳 Instructions

1. Clean the cuttlefish, separating bodies, tentacles, and carefully reserving the ink sacs; cut the bodies into bite-sized pieces.
2. Finely chop the onion and garlic. In a large pot or deep pan, heat olive oil over medium heat and sauté the onion until softened, then add garlic and cook for another minute until fragrant.
3. Add the cuttlefish pieces and tentacles to the pot, increase the heat slightly, and cook until they release their water and start to brown, stirring occasionally.
4. Pour in the white wine, allowing it to evaporate completely, scraping the bottom of the pan to deglaze.
5. Dissolve the ink from the sacs in about 2 tablespoons of warm water or wine, then add this mixture to the pot along with the tomato paste.
6. Add enough water or fish broth to barely cover the cuttlefish, season with salt and pepper, bring to a simmer, then reduce heat, cover, and cook for 45-60 minutes until the cuttlefish is tender.
7. Stir in fresh chopped parsley a few minutes before serving. Serve hot, traditionally with polenta or white rice.