I hadn’t had cuttlefish for so long I almost forgot how good it was! This recipe was made with a fresh cuttlefish, but if you’re a beginner you might rather use frozen pieces… I must admit that cleaning it was pretty disgusting although the result was totally worth it

Preparation time: 20 mn  Cooking time: 1 h

Ingredients (for 4 servings)

3,3 lbs (1.5 kg) of cuttlefish
3 garlic cloves
2 1/2 cups of white wine (dry)
2 onions
2 bay leaves
1 can of diced tomatoes
1 tablespoon of olive oil
1 tablespoon of thyme
1/8 cup of Cognac
Saffron
Salt & pepper

Instructions

1/ Clean and dice cuttlefish.

2/ Pour olive oil in a frying pan and heat it over medium heat. Add cuttlefish.

3/ Peel and chop garlic and onions.

4/ When all the water from the cuttlefish has evaporated, add garlic, onions, bay leaves, thyme and a small amount of saffron.

5/ Add Cognac. (If you’re an advanced cook, you can ‘flamber’ which means setting the alcohol on fire for a short amount of time. In this case you need to warm Cognac before adding it to the pan, take pan off heat, then lit it on fire).

6/ Pour diced tomatoes and wine into the pan. Add salt and pepper.

7/ Get to a smooth boil for approximately 5 minutes then reduce heat and leave covered for 1 hour.

8/ Serve with rice or tagliatelle pasta.