Slow-Cooked Cuttlefish in Red Wine

Method

• Slow-Cooked Cuttlefish in Red Wine – Step-by-Step Method
• Prepare all ingredients by measuring and arranging them near your cooking area
• Rinse the cuttlefish under cold running water and pat dry with kitchen paper
• Slice the cuttlefish into 1cm wide strips if not already prepared
• Peel and finely slice the onions
• Peel and crush the garlic cloves lightly with the side of a knife
• Heat 4 tablespoons olive oil in a wide, heavy-bottomed pan over medium heat
• Add sliced onions to the oil and sauté gently until softened and lightly golden (about 8-10 minutes)
• While onions cook, assemble the spices: count out peppercorns, bay leaves, cloves, and break cinnamon stick in two
• Once the onions are soft, add the garlic, peppercorns, bay leaves, cloves, and cinnamon to the pan
• Stir the aromatics for 2-3 minutes to release their flavors
• Add the prepared cuttlefish strips to the pan and increase heat to medium-high
• Sear the cuttlefish for 2 minutes, stirring to coat with onion and spices
• Pour in 200 ml red wine and 2 teaspoons red wine vinegar
• Add 1/4 teaspoon cuttlefish or squid ink to the liquid and stir well to distribute
• Reduce the heat to very low to allow a gentle, slow simmer
• Cover the pan tightly with a lid and cook for 90 minutes, checking and stirring every 20 minutes
• If the liquid reduces too much, add 2-3 tablespoons of water as needed to maintain a saucy consistency
• After 90 minutes, squeeze in the juice of 1 lemon, stir, and taste for seasoning (if sodium is not a concern, a small pinch of salt can optionally be added)
• Remove from heat and sprinkle with 3 tablespoons fresh chopped parsley
• Plate the cuttlefish into warm shallow serving bowls, spooning plenty of sauce over each portion
• Garnish with extra chopped parsley and arrange lemon wedges on the side for squeezing
• Serve immediately with fresh crusty bread for dipping, or a simple green salad if desired