Italian-Inspired Braised Cuttlefish

Ingredients

• 1.5 pounds (680g) fresh cuttlefish, cleaned and cut into bite-sized pieces 1.5 pounds (680g) 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
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 can (14 ounces/400g) crushed tomatoes 1 can (14 ounces/400g) crushed tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large, deep skillet over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the skillet and sauté until translucent and fragrant.
3. 3.
   Add the cuttlefish to the skillet and cook for about 2 minutes on each side until lightly browned.
4. 4.
   Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, bay leaf, salt, and pepper.
5. 5.
   Reduce the heat to low, cover the skillet, and simmer for 45-60 minutes, or until the cuttlefish is tender.
6. 6.
   Remove the bay leaf and adjust the seasoning if needed.
7. 7.
   Serve the Italian-Inspired Braised Cuttlefish hot, garnished with fresh parsley.

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 white wine to the tomato sauce before simmering.
• Serve the dish with a squeeze of fresh lemon juice to brighten the flavors.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.
• Don't overcook the cuttlefish as it can become tough and rubbery.

Serving advice

Italian-Inspired Braised Cuttlefish is best served hot, allowing the flavors to fully develop. Serve it as a main course with crusty bread to soak up the delicious tomato sauce. Alternatively, it pairs wonderfully with creamy polenta or a side of sautéed greens for a complete and satisfying meal.

Presentation advice

To present this dish beautifully, place a generous portion of the Italian-Inspired Braised Cuttlefish in the center of a plate. Garnish with a sprinkle of fresh parsley for a pop of color. Serve it alongside a slice of crusty bread or on a bed of creamy polenta for an elegant and appetizing presentation.