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Ingredients
- 2 whole cuttlefish (cleaned)
- 2 onion,
- 6 garlic cloves,
- 300 ml. tomato sauce,
- 150ml. white wine,
- 2 x 4 gram sachets ink,
- 3 potatoes,
- water,
- salt and pepper,
- parsley.
Method
1. Chop onions and garlic, fry in large casserole with olive oil until lightly browned. Season it, add the wine – bring to the boil and add the tomato sauce. Simmer for a few minutes.
2. Add the 2 whole sepias (cuttlefish) to the casserole and bring back to the boil. Simmer for 10 minutes.
3. Take the cuttlefish out of the casserole, cut them in bite sizes, blend the sauce until smooth, add the chopped potatoes until tender, add the ink sachets, the cut cuttlefish, some water to cover the stew, mix well and bring to the boil, simmering for another 3 minutes or until tender.
You may serve it with white rice instead of adding the potatoes.
Recipe by Ana Maria Morro