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Ingredients
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Cuttlefish and Ink Sauce
Method
Cooking Instructions
- 1
Sauté the Base
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
- 2
Cook the Cuttlefish
Add the cuttlefish rings to the skillet and cook for about 3-4 minutes until they start to turn opaque.
- 3
Deglaze with Wine
Pour in the white wine and allow it to simmer for 2-3 minutes, reducing slightly.
- 4
Add the Ink and Stock
Stir in the cuttlefish ink and fish stock, mixing well to combine. Bring to a gentle simmer.
- 5
Season and Simmer
Season with salt and black pepper. Cover and let it simmer for about 15 minutes, stirring occasionally.
- 6
Finish and Serve
Once the sauce has thickened and the cuttlefish is tender, remove from heat. Garnish with fresh parsley before serving.
