Cuttlefish Stew

🛒 Ingredients

• Cuttlefish, cleaned 800 g · 632 kcal
• Olive oil 30 g · 270 kcal
• Onion, medium 150 g · 60 kcal
• Garlic cloves 15 g · 22 kcal
• Canned crushed tomatoes 400 g · 80 kcal
• Dry white wine 150 g · 120 kcal
• Vegetable broth 200 g · 10 kcal
• Fresh parsley, chopped 15 g · 5 kcal
• Bay leaf 1 g · 0 kcal
• Black pepper, ground 2 g · 0 kcal

👨‍🍳 Instructions

1. Clean the cuttlefish thoroughly, removing the ink sac, beak, and internal organs. Cut the body into bite-sized pieces and set aside.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Sauté chopped onion until translucent, about 5-7 minutes.
3. Add minced garlic and cook for another minute until fragrant, being careful not to burn it.
4. Add the cuttlefish pieces to the pot and cook for 5 minutes, stirring occasionally, until they start to release their liquid and turn opaque.
5. Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to allow the alcohol to evaporate.
6. Stir in the crushed tomatoes, vegetable broth, bay leaf, salt, and black pepper. Bring the mixture to a gentle simmer.
7. Reduce the heat to low, cover the pot, and let the stew simmer for 60-75 minutes, or until the cuttlefish is very tender. Stir occasionally.
8. Remove the bay leaf. Taste and adjust seasoning if necessary.
9. Garnish with fresh chopped parsley before serving hot.