Eine Pfanne mit Sepia in Tomatensauce, serviert mit Petersilie und einer krossen Scheibe Brot

Cuttlefish in Tomato Sauce

45 minutes

Leicht

3 people

A dish that shows how little it sometimes takes when the ingredients are right. Tender cuttlefish, slowly braised in an intense tomato sauce - a classic cuttlefish recipe from Northern Italy, which delights with its simplicity. The key here is not many components, but a few, really good ones: finest seafood, fruity San Marzano tomatoes, high-quality olive oil, and fresh parsley.

Ingredients

400 g Apulian Cuttlefish
2 cans of San Marzano Tomatoes
1 bunch parsley
120 ml white wine
2 cloves garlic (crushed)
1 onion
50 ml olive oil
Salt & pepper
Serve with: Ciabatta, toasted in a pan

Also great with

Tagliatelle di Sepia
Spanish octopus arms
Apulian Moscardino
Spanish octopus, whole

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Thaw 400 g of cuttlefish overnight in the refrigerator. Remove the small black beak, then they are ready for preparation.
Chop the bunch of parsley and set aside. Finely chop the onion and sauté it gently with the 2 crushed garlic cloves in olive oil over medium heat. Add the parsley stems to the pan, they provide additional flavor and will be removed later. Once the onions are translucent, add the 2 cans of San Marzano tomatoes and let everything simmer over low heat for at least 15 minutes so that the flavors can fully develop. Then remove the garlic and parsley stems from the sauce.
Meanwhile, heat some olive oil in a second pan. Cut the prepared cuttlefish into rings and bite-sized pieces, sear them briefly and vigorously, then deglaze with 120 ml of white wine. Add the resulting liquid along with the cuttlefish to the tomato sauce and let everything simmer gently over low heat for another 30 minutes until the cuttlefish are nice and tender.
Finally, season the sauce with salt and pepper, refine with the freshly chopped parsley leaves and finish with a few drops of olive oil. Serve with crispy pan-toasted ciabatta, which perfectly absorbs the aromatic sauce.

Tip: This preparation also works wonderfully with moscardino, tagliatelle di sepia, or pre-cooked octopus arms. A raw, whole octopus can also be prepared this way. In that case, make a slightly larger batch of tomato sauce and add a little vegetable broth, so that the octopus has enough liquid to braise gently and becomes especially tender.