One-Pot Wonders

Cuttlefish Veneziana

May  2, 2011
4 Ratings
  • Serves 2
Author Notes

We used curry leaves and instead of polenta we had with rest of the white wine

What You'll Need
  • 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.

See what other Food52ers are saying.

  • pierino
  • pauljoseph
  • monkeymom

4 Reviews

pierino May 7, 2011
Ah! seppie. The simpler the better. Simple and quick to clean. Instead of a quill they have something resembling a guitar pick inside.
pauljoseph May 7, 2011
pierino thank you for you comment
pauljoseph May 3, 2011
monkeymom about the eyes my wife always says its relay Innocent eye Why are human beings the most cruel creatures on earth
monkeymom May 3, 2011
What an amazing picture of those cuttlefish! Truly, I have a hard time cooking squid because of their eyes.