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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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I remember the first time I tried cuttlefish. I was in a tiny trattoria in Italy, tucked away in a narrow alleyway. The aroma of the stew, wafting from the kitchen, was intoxicating. One bite, and I was hooked! I knew I had to recreate that experience back home. This recipe, honed over years, brings that authentic taste to your table. It's a testament to the simple, yet profound, flavors of the Mediterranean. This dish is so great, and I hope you will like it.
Cuttlefish, often overlooked, is a culinary gem. It's similar to calamari but has a slightly firmer texture and a more intense flavor. When cooked properly, it becomes incredibly tender and absorbs the flavors of the sauce beautifully. The key is to simmer it gently, allowing the wine and tomatoes to work their magic. Don't be intimidated! I know the name sounds weird, but the taste is amazing. One time, I didn't have the right wine at home, and the stew turned out even better with a different one!
This stew isn't just about the cuttlefish; it's about the vibrant flavors that come together to create a symphony on your palate. The sweetness of ripe tomatoes, the acidity of the wine, the herbaceous notes of fresh herbs, and the subtle heat of chili flakes—all these elements combine to elevate the dish to something truly special. Serve it with crusty bread for dipping, and you've got a meal that's both comforting and elegant. You can also use this dish as a base for a fish paella. Trust me, it's a winner!
Required Equipments
- Large Pot
- Dutch Oven
- Cutting Board
- Knife
- Measuring Cups
- Measuring Spoons
Cuttlefish Stew with Tomato and Wine: Frequently Asked Questions
Cuttlefish Stew with Tomato and Wine
Cuttlefish Stew with Tomato and Wine is a hearty, flavorful dish perfect for a cozy evening. Tender cuttlefish simmers in a rich tomato and wine sauce, creating a delicious and satisfying meal that’s surprisingly easy to prepare.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 75 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the cuttlefish: Rinse the cuttlefish under cold water. Remove the ink sac (if present, be careful—it stains!), beak, and any remaining innards. Pat the cuttlefish dry with paper towels. If the cuttlefish is large, slice it into bite-sized pieces. Smaller cuttlefish can be left whole. I usually buy pre-cleaned cuttlefish, but doing it yourself ensures freshness.
- Sauté aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic and cook until softened and fragrant, about 5-7 minutes. Stir occasionally to prevent burning. The aroma at this stage is already making my mouth water! Watch it carefully.
- Add tomatoes and wine: Pour in the crushed tomatoes and the dry white wine. Bring the mixture to a simmer, then reduce the heat to low. Season with salt, black pepper, and a pinch of red pepper flakes (optional). Remember to taste and adjust seasoning as you go. Every tomato has a different level of acidity, so you need to be very careful.
- Simmer the sauce: Cover the pot and let the tomato sauce simmer for at least 30 minutes, or up to an hour. The longer it simmers, the richer and more flavorful it will become. This step is crucial for developing depth of flavor. I sometimes forget about it and let it simmer for 2 hours, which tastes even better! Keep it at a low temp or else the bottom of the pot will burn.
- Add cuttlefish and herbs: Gently stir in the prepared cuttlefish, chopped fresh parsley, and oregano. Make sure the cuttlefish is fully submerged in the sauce. If not, add a little bit of water. Cover the pot again and continue to simmer for another 30-45 minutes, or until the cuttlefish is tender and cooked through. Don't overcook it, or it will become rubbery! Use a fork to check for tenderness.
- Check for doneness: The cuttlefish is done when it is easily pierced with a fork and has a slightly opaque appearance. The sauce should have thickened slightly and reduced. If the sauce is too thin, remove the lid and let it simmer for a few more minutes to evaporate excess liquid. Taste, and add seasoning if needed.
- Serve: Ladle the cuttlefish stew into bowls and garnish with a sprinkle of fresh parsley. Serve hot with crusty bread for soaking up the delicious sauce. A drizzle of extra virgin olive oil adds a final touch of richness. Sharing this with friends and family is the best part. I can’t wait to hear about your experience making this dish!
- Enjoy!: Try to enjoy this. This is a really really amazing dish for the entire family!
📝 Notes
- For a richer flavor, use a good quality dry white wine like Pinot Grigio or Sauvignon Blanc.
- If you can't find fresh oregano, dried oregano works well too. Use about 1 teaspoon.
- Serve with a side of polenta or rice for a more substantial meal.
🍎 Nutrition
Calories: 350 kcal
Protein: 30 g
Fat: 15 g
Carbohydrates: 20 g
Fiber: 5 g
Calcium: 80 mg
