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Ingredients
- 800g of cleaned cuttlefish
- 2 medium red onions
- 2 cloves garlic
- 1 red capsicum
- 3 tbsp of extra virgin olive oil
- 1/2 litre of dry white wine
- salt and pepper
- 1/2 cup of chopped parsley
Method
This is a recipe adapted from Trattoria Parido in the town of Rossano Scalo, Calabria, Italy.
Cut 800g of cleaned cuttlefish into 1cm thick strips. Finely chop 2 medium red onions, 2 garlic cloves and a red capsicum and lightly fry in a casserole dish with 3 tablespoons of extra virgin olive oil. Turn up the heat, add the cuttlefish as well as 1/2 litre of dry white wine and stir until evaporated.
Now add 1/2 litre of water, bring to the boil, turn down to a very low simmer and cover for 5 minutes. Lift the lid, turn up the heat and boil for 2-3 minutes.
Season with salt and pepper, add a half cup of chopped parsley and serve.
