Tender cuttlefish are simmered gently in a rich and savory tomato and wine sauce until they reach perfect tenderness.
Served over a creamy bed of golden polenta, this dish is a symphony of textures and flavors, with the sweetness of the sea mingling with the earthy, buttery polenta.
Preparation and Cooking Time
- Preparation Time: 20 minutes
- Cooking Time: 1 hour and 30 minutes
Servings
- Number of Servings: 4
- Ideal Serving Size: A generous scoop of polenta with a hearty portion of cuttlefish stew
Nutritional Information (per serving)
- Calories: Approximately 350 kcal
- Protein: 25g
- Carbohydrates: 40g
- Fat: 8g
Ingredients
- Cuttlefish, cleaned and cut into strips: 800g
- Polenta: 200g
- Canned Tomatoes, crushed: 400g
- Dry White Wine: 100ml
- Onion, finely chopped: 100g
- Olive Oil: 30ml
- Garlic Cloves, minced: 2
- Fresh Parsley, chopped: 10g
- Salt and Pepper: to taste
- Water: as needed for polenta
Method of Preparation
- Sauté onions and garlic in olive oil until translucent.
- Add the cuttlefish, season with salt and pepper, and fry briefly.
- Pour in the wine and let it evaporate before adding tomatoes.
- Simmer for 1.5 hours until the cuttlefish is tender.
- Cook polenta according to package instructions until creamy and smooth.
- Serve the stew over the polenta, garnished with fresh parsley.
Proven Tips for Culinary Success
- Slow cooking is key to tenderize the cuttlefish.
- Stir the polenta continuously while cooking to prevent lumps.
- If available, use cuttlefish ink for an authentic Venetian touch and a deeper flavor.
Anticipated FAQs
- Q: Can I use squid instead of cuttlefish? A: Yes, squid can be a good substitute if cuttlefish is not available.
- Q: How do I know when the polenta is done? A: It should be smooth and thick, pulling away from the sides of the pot.
- Q: Can the stew be made ahead of time? A: Absolutely, it can be refrigerated and gently reheated, often tasting better the next day.