Devon-style Braised Cuttlefish

Ingredients

In this adaptation of the Italian dish "Seppie in umido," we have incorporated the flavors and ingredients that are characteristic of the cuisine of Devon. The original dish typically includes ingredients such as garlic, parsley, and white wine. However, in this Devon-style version, we have replaced the white wine with local herbs and spices, such as thyme and bay leaves, to enhance the flavors of the dish. Additionally, we have adjusted the cooking technique to ensure the cuttlefish is tender and succulent, resulting in a dish that is uniquely Devonian. We alse have the original recipe for Seppie in umido, so you can check it out.

• 500g (1.1 lb) fresh cuttlefish, cleaned and cut into bite-sized pieces 500g (1.1 lb) fresh cuttlefish, cleaned and cut into bite-sized pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 2 bay leaves 2 bay leaves
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large, heavy-bottomed pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until softened and fragrant.
3. 3.
   Add the cuttlefish to the pot and cook for 2-3 minutes, until it starts to turn opaque.
4. 4.
   Stir in the diced tomatoes, tomato paste, dried thyme, and bay leaves. Season with salt and pepper to taste.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for 45-60 minutes, or until the cuttlefish is tender and the flavors have melded together.
6. 6.
   Remove the bay leaves and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Cuttlefish — Ensure the cuttlefish is cleaned thoroughly, removing any ink sacs or internal organs. Cut it into bite-sized pieces to ensure even cooking.

Tips & Tricks

• If fresh cuttlefish is not available, you can use frozen cuttlefish as a substitute.
• For an extra burst of flavor, add a splash of Devonshire cider to the tomato sauce.
• Serve the braised cuttlefish with a side of creamy mashed potatoes or crusty bread to soak up the delicious sauce.
• Adjust the seasoning according to your taste preferences, adding more salt, pepper, or herbs if desired.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Devon-style Braised Cuttlefish hot, garnished with fresh parsley. Accompany it with a side of creamy mashed potatoes or crusty bread to fully enjoy the rich tomato sauce.

Presentation advice

Present the braised cuttlefish in a shallow serving dish, allowing the vibrant red tomato sauce to shine. Garnish with a sprinkle of fresh parsley for a pop of color. Serve with a side of mashed potatoes or bread on a separate plate to create an inviting and visually appealing presentation.