Squid or Cuttlefish braised in its Ink
- Prep Time:
- 15 mins
- Cook Time:
- 110 mins
- Share
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
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.
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Serves 1 - Min 150g
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Ben Tonks