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    • Cuttlefish with White Wine Sauce

    Mark Sharron
    Easy
    20 minutes
    2
    Cuttlefish with White Wine Sauce is a classic Italian dish that is sure to please. Combining cuttlefish, white wine, and herbs creates a flavorful sauce that pairs perfectly with the tender cuttlefish. This dish is easy to make and can be served as a main course or a side dish. It is also a great way to use up the leftover white wine. With its simple ingredients and delicious flavour, Cuttlefish with White Wine Sauce will become your home's favourite.
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    Ingredients

    • 1 pound cuttlefish
    • 1/4 cup olive oil
    • 2 cloves garlic, minced
    • 1/2 cup white wine
    • 1/4 cup chopped parsley
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/4 cup chopped fresh basil
    • 2 tablespoons butter
    • 1/4 cup freshly grated Parmesan cheese

    Method

    • Method for Cuttlefish with White Wine Sauce
    • Clean and prepare the cuttlefish, removing any cartilage, ink sac, and skin; cut into bite-sized pieces
    • Pat the cuttlefish dry with paper towels to ensure proper searing
    • Chop parsley and basil finely, set aside separately for garnish and flavoring
    • Mince garlic cloves and measure remaining ingredients for easy access
    • Heat olive oil in a large skillet over medium-high heat until shimmering
    • Add cuttlefish pieces to the hot oil and sear for 1-2 minutes, turning to brown lightly on all sides
    • Remove cuttlefish from the pan and set aside temporarily
    • Lower heat to medium; add the minced garlic and sauté for 30 seconds until fragrant, avoiding browning
    • Pour white wine into pan, scraping any browned bits from the bottom with a wooden spoon
    • Simmer wine for 2-3 minutes to reduce slightly and mellow acidity
    • Return cuttlefish to the pan, season with salt and black pepper, and stir to combine
    • Cover and simmer on low heat for 10-12 minutes or until cuttlefish is tender but not rubbery
    • Uncover and increase heat slightly, stirring in butter until melted and sauce emulsifies
    • Remove pan from heat; fold in half the chopped parsley and basil
    • Taste for seasoning and adjust salt or pepper as needed
    • Plate cuttlefish neatly, spooning pan sauce over the pieces
    • Sprinkle with remaining herbs and freshly grated Parmesan cheese before serving
    • Serve immediately, optionally with crusty bread or over steamed vegetables for a balanced meal