Stéphane Reynaud

Supions à l’Encre

Cuttlefish in Ink

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Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Cuttlefish 1 kg
  • Garlic 6 cloves
  • White wine

Method

  1. Prepare the cuttlefish by removing the internal cartilage and beak. Finely chop the garlic and brown in a pan in olive oil.
  2. Add the cuttlefish and allow to cook for 15 minutes. Deglaze with the white wine and then add the cream and the ink. Cook for a further 15 minutes until the cuttlefish is very tender.