Preparation time: 15 mins - Cooking time: 50 mins - Serves: 4
Ingredients
- 400 grams - Cuttlefish
- 1 can - Tinned tomatoes
- 1 - Dried chilli
- Small pinch - Lemon Zest
- 2 cloves - Garlic
- 2 glasses - White wine
- 2 tablespoons - Olive oil
- Bunch - Parsley
Method
- Get your friendly fishmonger to clean your cuttlefish for you.
- Cut your cuttlefish into smallish pieces. Not too small mind you as they will shrink a bit. You want them to be about 8cm x 3-4cm roughly.
- Pick one of your larger pots with a good base and place it on a medium to high heat. When the pan has heated up add a generous glug of oil, a couple of dried chillis and a couple of whole cloves of garlic.
- Move them around the pan with a wooden spoon, when the garlic starts to slightly colour, pop in all the cuttle fish and lemon zest and turn up the heat. Season with salt and pepper.
- Give it a minute then pour in 2 glasses of white wine.
Let that come back to the boil then add 2 tins of plum tomatoes which you have wizzed in a liquidizer or passed through a mouli de legumes. Give it all a good stir.
- Cover with a circle of greased proof paper and turn the heat to very low (placing the pan on one of those heat diffusers works very well here.) Cook for around 45 mins or until the cuttlefish is very tender.
- You can eat it straight away but it would be much better if you drain the stew through a collander or large sieve and reduce the liquid a little bit first.
- Serve finished with chopped parsley, crunchy sourdough brushcetta and aioli.
A great stew full of flavour. Lovely with some fresh crusty bread. Recipe by Matt Cranston, Head Chef of the Anglesea Arms in Hammersmith.
