Stewed Cuttlefish (in Wine) with Their Ink — continued
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chrysolefou.com
Stewed Cuttlefish (in Wine) with Their Ink
INGREDIENTS
• 2 kg cleaned cuttlefish, with ink sacs intact
• 3 cups (420g) finely chopped dry onions
• 1/2 cup (115ml) olive oil
• 2 bay leaves
• 1 teaspoon (4g) crushed black peppercorns
• 5 - 6 cloves
• 1 cinnamon stick
• 1 1/2 cups (375ml) dry red wine
• A little salt (if needed)
METHOD
1. Rinse the cuttlefish. Cut the body in half, and then cut each half into 2 or 3 pieces depending on the size of the cuttlefish. Cut the head and tentacles into 2-3 pieces as well.
2. In a pot, add the olive oil and sauté the onions for 10 minutes. Add the cuttlefish and continue sautéing for about 5 minutes. Add the bay leaves, peppercorns, cloves, and cinnamon. Let the dish come to a boil, cover the pot, and simmer on low heat for 1 hour.
3. Uncover the pot, pour in the wine, and stir. Take the ink sacs and pierce them with a knife over a cup. Empty the contents and add 1/3 cup (85ml) of water.
4. Stir to dissolve the ink and strain it over the cuttlefish to avoid any sand that might be inside the ink.
5. Cover the pot and simmer for another 30 minutes. Uncover the pot and continue cooking until all the liquid in the dish has evaporated. Add a little salt if necessary.
