SEPPIE AL NERO
E POLENTA

CUTTLEFISH IN INK & POLENTA

In Venice and throughout the region, it is customary to cook cuttlefish with its ink. It gives an incredible colour to the dish and a great deal of flavour. In September and October, you will find delicious baby cuttlefish!

SERVES 6 PREPARATION TIME: 30 MINUTES COOKING TIME: 20 TO 60 MINUTES

1.4 kg (3 lb 2 oz) cuttlefish or squid

3 tablespoons olive oil

1 onion, chopped

2 garlic cloves, halved

2 tablespoons chopped flat-leaf (Italian) parsley

185 ml (6 fl oz/³/₄ cup) white wine

310 ml (10³/₄ fl oz/1¹/₄ cups) vegetable stock, or water

THE POLENTA

1 litre (35 fl oz/4 cups) water

1¹/₂ teaspoons coarse salt

250 g (9 oz) polenta (cornmeal) (white or yellow)

Clean the cuttlefish, pulling out their insides gently so as not to break the ink sacs. Remove the beak and eyes and set the sacs aside. Cut the cuttlefish into strips. Heat the olive oil in a heavy-based saucepan and sauté the onion gently until translucent. Add the garlic and 1 tablespoon of the parsley Add the cuttlefish and stir for 2 minutes. Add the white wine and boil for 30 seconds. Next add some vegetable stock or water to cover the cuttlefish. Cook on medium heat uncovered for 20–40 minutes: the cuttlefish are cooked when they are tender.

To make the polenta: Bring the water to the boil, add the salt, then add the polenta in a stream and whisk for 2–3 minutes to prevent lumps from forming (follow the instructions on the packet). Stir frequently. The polenta should be quite liquid, if not, gradually add more boiling water. Cook for about 1 hour (or according to packet instructions if you are using a quick-cooking polenta).

Two minutes before the cuttlefish have finished cooking, add the ink. Taste and add salt if necessary. Sprinkle with the remaining parsley and serve with the polenta.

VARIATION

If you like, you can add 250 g (9 oz) fresh peas, briefly blanched.

TIP

If you can’t find cuttlefish with their ink, you can buy ink from your fishmonger. Allow 16–24 g (¹/₂–1 oz).