Seppie nere alla Veneziana | Gourmet Traveller

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, thinly sliced
• 2 tbsp tomato paste
• 1 kg cuttlefish, cleaned, cut into 3cm pieces, 2 ink sacs reserved
• 250 ml dry white wine
• 4 thyme sprigs
• 250 ml fish or vegetable stock (1 cup)
• 1 cup flat-leaf parsley, coarsely chopped (loosely packed)
• To serve: soft polenta