* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the cuttlefish. Heat the olive oil and add the onions and the garlic. Sauté for 5 minutes until soft and add the cuttlefish.
- Step 2: Keep sautéing, until its colour changes and then, pour in the wine.
- Step 3: Wait for 1 minute until the alcohol evaporates and add the tomato, the salt, the pepper, the bay leaves, the sugar, some water (approximately 250g) and cook for approximately 20 minutes, until the cuttlefish is quite soft.
- Step 4: Add the olives and the fennel, and cook for another 5 minutes, until the cuttlefish is soft and the sauce has thickened.
Ingredient List
- 1kg cleaned cuttlefish (sliced)
- 2tsp garlic puree with olive oil
- 3/4 spring onions (finely chopped)
- 100g extra virgin olive oil
- 100g white wine
- 1 bunch fennel (finely chopped)
- 100g green olives
- 200g tomato - thyme sauce
- salt
- ground black pepper
- 2 bay leaves
- 1tsp sugar