Simple Italian seafood recipes -
Black Cuttlefish Venetian style ~ Seppie Nere Alla Veneziana

Recipe Categories : | Italian | Seafood | Cuttlefish | MAIN INDEX |

Ingredients :

• 2¼ lb medium-sized cuttlefish, with their ink sacks
• 1 clove garlic
• 1 medium onion, finely minced
• 1 tbsp minced parsley
• 1 cup dry white wine
• 2 tspn tomato paste
• 1 cup hot broth or bullion
• ½ cup olive oil
• salt, to taste

Preparation and Cooking Instructions :

1. Clean the cuttlefish, setting aside two ink sacks. Wash the cuttlefish well, cut the bodies into thin rings, and chop the tentacles. Set a pot on the fire and sauté the onion and garlic in the olive oil, over a brisk flame.
2. When the onion is lightly browned remove and discard the garlic, then add the cuttlefish to the pot, salt them lightly, and stir in the parsley Continue sautéing for ten minutes, stirring all the while, then add the wine and bring the mixture to a simmer. Remove the ink from the sacks to a bowl, and add it to the cuttlefish according to your taste – in other words, if you want a very dark dish add all the ink. Stir in the tomato paste as well, and continue simmering over a low flame until the cuttlefish is fork tender (45-50 minutes), adding the hot broth as need be to replace the liquid that evaporates. Check seasoning and serve, in an elegant preheated dish.