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    • Slow-Cooked Cuttlefish in Red Wine

    Mark Sharron
    Easy
    45 minutes to 1 hour
    4
    Amount Per Serving: Calories 67.1; Fat 0.6g; Cholesterol 95.2mg; Sodium 316.2mg; Potassium 300.9mg; Carbohydrates 0.7g; Protein 13.8g
    Slow-cooked cuttlefish in red wine is a simple recipe that uses ingredients found in almost everyone's kitchen.
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    Ingredients

    • 4 tablespoons olive oil
    • 2 onions, finely sliced
    • 8 peppercorns
    • 3 bay leaves
    • 3 cloves
    • 1 cinnamon, broken into two
    • 4 garlic cloves
    • 1kg prepared cuttlefish, cut into 1cm strips
    • 200 ml red wine
    • 2 teaspoons red wine vinegar
    • 1/4 teaspoon cuttlefish or squid ink
    • 1 lemon, juiced
    • 3 tablespoons fresh parsley, chopped
    • Lemon wedges

    Method

    • Heat oil in a frying pan. Sauté the garlic, cinnamon, and cloves until they turn gold. Add the onion and cook until golden.

    • Add the wine and simmer for 10 minutes.

    • Stir in the vinegar and season with salt and pepper.

    • Add the bay leaves and the peppercorns.

    • Add the cuttlefish strips, stir, and simmer on low heat for 30 minutes or more.

    • Remove the cuttlefish from the cooking liquid.

    • Cook the remaining liquid down and stir in squid ink.

    • Serving Suggestions: Serve the cuttlefish in the reduced red wine-squid ink sauce, sprinkle with chopped parsley. Also, serve with lemon wedges and steamed rice.

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