Stewed cuttlefish

Instructions

1. 1

   To prepare the stewed cuttlefish, start by chopping the onion. In a saucepan, pour in the oil, add the onion and sauté over low heat for about 10 minutes. When the onion is softened, add the cherry tomatoes.

2. 2

   Season with salt, pepper and cover with a lid. Lower the heat and let it cook for 20-25 minutes over low heat, from when it starts to boil. In the meantime, clean the cuttlefish. Separate the tuft from the mantle.

3. 3

   Clean the inside of the head and remove the beak, which is located in the center of the tentacles. Cut the cuttlefish into 1 cm rings.

4. 4

   Take another pan, pour in a drizzle of oil, a clove of garlic and let it brown. Pour in the cuttlefish and sauté for 2/3 minutes over high heat. When the cooking liquid has evaporated, deglaze with white wine and let it evaporate completely. Then remove the garlic.

5. 5

   Pour the cuttlefish into the saucepan with the tomato and let it cook for 15-20 minutes. From time to time, taste the cuttlefish to check the cooking. After the cooking time, add a generous sprinkle of chopped parsley and serve.