Stewed Cuttlefish (in Wine) with Their Ink
Jump to recipeNo ratings yet
Log in to rate
Watch the recipe video
INGREDIENTS
- 2 kg cleaned cuttlefish, with ink sacs intact
- 3 cups (420g) finely chopped dry onions
- 1/2 cup (115ml) olive oil
- 2 bay leaves
- 1 teaspoon (4g) crushed black peppercorns
- 5 - 6 cloves
- 1 cinnamon stick
- 1 1/2 cups (375ml) dry red wine
- A little salt (if needed)
METHOD
- Rinse the cuttlefish. Cut the body in half, and then cut each half into 2 or 3 pieces depending on the size of the cuttlefish. Cut the head and tentacles into 2-3 pieces as well.
- In a pot, add the olive oil and sauté the onions for 10 minutes. Add the cuttlefish and continue sautéing for about 5 minutes. Add the bay leaves, peppercorns, cloves, and cinnamon. Let the dish come to a boil, cover the pot, and simmer on low heat for 1 hour.
- Uncover the pot, pour in the wine, and stir. Take the ink sacs and pierce them with a knife over a cup. Empty the contents and add 1/3 cup (85ml) of water.
- Stir to dissolve the ink and strain it over the cuttlefish to avoid any sand that might be inside the ink.
- Cover the pot and simmer for another 30 minutes. Uncover the pot and continue cooking until all the liquid in the dish has evaporated. Add a little salt if necessary.
