This is one of the dishes that connects us to Al Gatto Nero. It’s a recipe that Dad has cooked at The Seahorse since the first service, and I’ve tweaked it over the last couple of years after a moment with Ruggero in the kitchen. When Ruggero first came to cook with us, he taught me how to braise the cuttlefish this way, and ever since then, this is how we do it in the restaurant. It’s the true taste of Venice.
It works beautifully on soft polenta or tossed through pasta - we like it with spaghetti. It’s a versatile, all around lovely dish.
If cuttlefish is not available then a large squid is a good substitute.
Ingredients:
1 kg cleaned cuttlefish or squid, diced into 1 cm chunks 1 large fennel bulb, finely diced 1 large onion, finely diced 1 g coriander seeds, toasted and finely ground 1 g fennel seeds, toasted and finely ground 1 bay leaf 1 dried Italian chilli Peel of 1 orange 1 bottle white wine 20 g squid ink 500 ml fish stock (water is fine - the cuttlefish will give a deep, sweet fish flavour) 30 g tomato purée 100 ml olive oil
Method:
In a heavy based saucepan, heat the olive oil over medium heat. Add the diced vegetables and cook until soft and translucent.
Add the spices, bay leaf and chilli, and cook for a further 5 minutes.
Stir in the tomato purée and cook for 10 minutes. This is important to cook out the tinny taste in the paste.
Add the wine and cook until the taste of raw alcohol has gone.
Add the chopped cuttlefish, squid ink, and fish stock. Stir to combine everything.
Cook on a gentle heat for 1.5 hours, or until the cuttlefish is tender with no give.
