Ingredients
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1 kg large cuttlefish (about 1kg) cleaned, from one of the Blue Island Fish Markets. Ask the staff to save 2 - 3 sachets of the ink.
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4 tablespoons olive oil
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1 large onion, chopped
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2 bay leaves
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1 teaspoon pepper corns
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1 cinnamon stick
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3 dried cloves
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½ cup dry or semi-sweet red wine
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2 pinches sea salt
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2 pinches ground black pepper
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Rice for serving, optional
Instructions
Purchase the cuttlefish cleaned and cut into large pieces and with the legs into two, from one of the Blue Island Fish Markets.
Wash and drain the cuttlefish. Put them in a pan without oil, on a medium heat to let them lose some of the liquid. Cook until the liquid has evaporated, stirring regularly. In the meantime, put the sachets of cuttlefish ink in a glass of water and pierce them with a knife. Stir until it is well dissolved (a brownish colour).
When the cuttlefish have lost the liquids, add the olive oil and stir well until warm. Next, add the onion and stir until it starts to reduce and go golden in colour. Douse the cuttlefish with the wine and let it boil until about half the liquid remains. Then add the bay leaves, pepper corns, cinnamon, cloves, salt and pepper.
Pour in the water with the cuttlefish ink and stir. Leave the food to simmer with the pan covered, on a low heat for 1 – 1½ hour or until the cuttlefish are well softened. Add a little water if necessary.
It can be served with rice.
Bon appétit!
