Cuttlefish Veneziana

By • May 2, 2011 4 Comments

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Author Notes: Source:
We used curry leaves and instead of polenta we had with rest of the white wine

Serves 2

  • 1 lbs. cleaned cuttlefish
  • 1 small onion finely chopped
  • 2 cloves garlic 2
  • 2 Tbsp. chopped parsley
  • 3/4 cup dry white wine
  • 1/4 cup extra virgin olive oil
  • 1/3 cup tomato sauce
  1. Cut the bodies of the cuttlefish into strips about 1/4 inch wide
  2. In a large pan saute the onions with the garlic in the olive oil.
  3. Leave the garlic cloves whole so that you can remove them later.
  4. Cook the cuttlefish at a high heat for a few minutes or until the liquid around them has all but evaporated.
  5. Add the white wine and continue cooking at a high heat for another 5 minutes.
  6. Add the tomato sauce and salt to taste.
  7. Lower the heat and let them simmer for 20 to 30 minutes or until done.
  8. If they get too dry you can add a little bit of fish broth.
  9. When done remove the garlic and serve hot with polenta.

More Great Recipes: Fish & Seafood|Entrees

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Comments (4) Questions (0)


over 4 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

Ah! seppie. The simpler the better. Simple and quick to clean. Instead of a quill they have something resembling a guitar pick inside.


over 4 years ago pauljoseph

pierino thank you for you comment


over 4 years ago pauljoseph

monkeymom about the eyes my wife always says its relay Innocent eye Why are human beings the most cruel creatures on earth


over 4 years ago monkeymom

What an amazing picture of those cuttlefish! Truly, I have a hard time cooking squid because of their eyes.