Entree: Italy – Veneto – Seppie in Nero (Cuttlefish cooked in its own black ink to make a rich, savory black sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 4 whole cuttlefish, cleaned, bodies and tentacles separated, approx. 1.5 lb (680 g) total (reserve ink sacks if possible)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 medium onion, finely chopped, about 5 oz (140 g)
- 2 cloves garlic, minced
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) fish or vegetable stock
- 1 tbsp (15 g) tomato paste (optional, for balance)
- 3–4 cuttlefish ink sacs or 2 tbsp (30 g) bottled cuttlefish/squid ink
- Salt and freshly ground black pepper, to taste
- 2 tbsp (8 g) fresh parsley, chopped
- 2 tbsp (30 ml) extra-virgin olive oil, for finishing
- Optional: 12 oz (340 g) polenta, cooked according to package instructions, to serve

Instructions

1. If using fresh ink sacks, carefully remove them from the cuttlefish and set aside. Rinse cuttlefish bodies and tentacles, pat dry, and cut bodies into 1 in (2.5 cm) rings and tentacles into bite-sized pieces.
2. Heat 2 tablespoons (30 ml) olive oil in a wide skillet over medium heat. Add the chopped onion and cook until translucent, about 5–7 minutes. Add the minced garlic and cook 30 seconds more until fragrant.
3. Add the cuttlefish pieces and sauté over medium-high heat for 3–4 minutes until they begin to firm but are not fully cooked. Pour in the white wine and let it reduce by half, scraping up any browned bits.
4. Stir in the tomato paste (if using) and the stock. Reduce heat to a simmer and cook gently for 10–12 minutes until the cuttlefish are tender.
5. Meanwhile, dissolve the reserved ink sacks in a little warm stock or use the bottled ink: mix the ink with 2–3 tbsp (30–45 ml) warm stock to make a smooth slurry. Stir the ink into the pan, combining thoroughly to color and flavor the sauce. Simmer 3–5 minutes more. Taste and season with salt and pepper.
6. Remove from heat, stir in the chopped parsley and 2 tablespoons (30 ml) extra-virgin olive oil to finish. Serve the seppie in nero over cooked polenta or with crusty bread for 4.