Savor baby cuttlefish with white wine, garlic, onions, cherry tomatoes and fresh chopped parsley. Just serve with a crusty baguette for sopping up the sauce and enjoy! Serves 2, as a main or 4, as a starter.
Baby Cuttlefish with White Wine and Cherry Tomatoes
WRITTEN BY:
Eileen
SERVES:
Serves 4
NUTRITION:
Selenium and Vitamin E
DIFFICULTY
Easy
TIME
35 minutes minutes
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Method
1.
In a large saucepan, sauté garlic and onions in oil over medium-high heat until softened. Add the cuttlefish, wine, vegetable broth, salt and pepper and cook for 5 minutes over high heat.
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2.
Reduce the heat to low and simmer for 20 minutes.
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3.
Add tomatoes and simmer for another 10 minutes.
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4.
Transfer to a large serving bowl, garnish with parsley and serve immediately. Enjoy!
Shopping List
Ingredients
1.
1 kg baby cuttlefish (sepia), rinsed
2.
2 tablespoons extra-virgin olive oil
3.
1 cup dry white wine (250 ml)
4.
1 cup vegetable broth (250 ml)
5.
4 garlic cloves, thinly sliced
6.
2 spring onions, diced
7.
1 small yellow onion, diced
8.
generous handful cherry tomatoes, halved
9.
2 tablespoons freshly chopped parsley, garnish
