Name: Cuttlefish in its ink
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 1 kg cuttlefish; 50 ml olive oil; 1 onion, finely chopped; 1 bunch of flat-leaf parsley, stalks thinly sliced, leaves picked and coarsely chopped; 375 ml red wine (1½ cups); 6 tomatoes, coarsely chopped; 100 gm small wild or Ligurian olives

Cuttlefish in its ink

Australian Gourmet Traveller entree recipe for cuttlefish in its ink

Serves 4

Prep

15M

Cook

50M

Total

1H 5M

Skip to Recipe

This is a classic Venetian dish, traditionally served with soft polenta.

Ingredients

1 kg cuttlefish

50 ml olive oil

1 onion, finely chopped

1 bunch of flat-leaf parsley, stalks thinly sliced, leaves picked and coarsely chopped

375 ml red wine (1½ cups)

6 tomatoes, coarsely chopped

100 gm small wild or Ligurian olives

Method

Main

1.Clean cuttlefish, leaving skin and ink sacs intact, then thinly slice (don’t rinse). Place cuttlefish and ink in a bowl. Set aside.

2.Heat oil in a large sauté pan over medium-high heat, add onion and parsley stalks and cook until very soft (about 10 minutes). Add cuttlefish and ink, wine and tomato and simmer until liquid reduces, sauce thickens and squid is very tender (about 40 minutes). Stir through olives and parsley leaves and serve.

Drink Suggestion: Young sangiovese. Drink suggestion by Max Allen
Notes

Hugh Wennerbom

Styling by Emma Knowles

Ingredients

Method

Main

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