Cuttlefish Silks

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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For the Cuttlefish Ink (See Note)

  • 220 g ( oz) fresh cuttlefish ink sacs
  • 1.5


For the Cuttlefish Ink (See Note)

Place the ink sacs into a heavy-based saucepan. Add the wine and, using a wooden spoon, break up the sacks to release the ink.

Wash the cuttlefish head and tentacles to remove any brown intestinal parts and then add to the pan with the ink sacs and wine. Place over high heat and bring to the boil. Simmer