- Serves: 4
- Cook Time: 1 hour 30 minutes
- Prep Time: 15 minutes
- Effort: medium
- 4 tbsp olive oil
- 2 onions, finely sliced
- 8 peppercorns
- 3 bay leaves
- 3 cloves
- 1 cinnamon, broken in to two
- 4 garlic cloves
- 1 kg prepared cuttlefish, cut into 1cm strips
- 200 ml red wine
- 2 tsp red wine vinegar
- 1/4 tsp cuttlefish or squid ink, optional
- 1 lemon, juice only
- 3 tbsp fresh parsley, chopped, to serve
- lemon wedges, to serve
- cooked bulgar wheat or rice, to serve
Tips and Suggestions
Cuttlefish is completely neglected in the UK but its fantastic. Because its quite meaty and the flesh is pretty thick, it lends itself perfectly to long slow cooking. Ask your fishmonger to clean the cuttlefish and to reserve a small sack of its ink, which you can use in the recipe to give an amazing black colour to the dish.
If you cant find cuttlefish, use squid instead and reduce the cooking time by 20 minutes.
If you would like to cook the cuttle fish in a slow cooker, reduce the wine to 175ml and instead of cooing on the hob or in the oven, simply pop the dish into your slow cooker on low for 2 hours.
1. Preheat the oven to 160C/140C fan/gas mark 3 or you can use the hob if you prefer. Heat the oil in a heavy based, flameproof casserole dish that has a lid, then add the onions, peppercorns, bay leaves, cloves and cinnamon stick and cook gently for about 10 minutes until the onions have softened. Then add the garlic and cook gently for a further 5 minutes.
2. Add the cuttlefish pieces to the pan and cook for about 5 more minutes until the flesh has turned opaque. Then add the red wine, vinegar and the cuttlefish ink, if using. Bring to simmering point, season with some salt, cover the dish with the lid and pop it in the oven or on a low heat on the hob for 1 hour until the cuttlefish is tender.
3. Season with a few pinches of salt, squeeze in the lemon juice, sprinkle with chopped parsley and serve with lemon wedges on some plain bulgur wheat or rice.
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