Soupiá Yachní

Cuttlefish Cooked with their Ink

Preparation info

  • Serves

    Six

    • Difficulty

      Easy

Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

  • About

Ingredients

  • 1 kg ( lb) fairly small cuttlefish
  • 2 onions

Method

Remove the guts, eyes and beaks from the cuttlefish, but keep several of their ink sacs. Wash them. Cut them up into convenient pieces.

Slice the onions. Heat the olive oil in a pan and let the onion take colour in this, then add the cuttlefish and let them take colour too. Add next the wine, and an equal quantity of water, the contents of two or three of the ink sacs, chopped parsley,