Seppie nere alla Veneziana
Prepare Seppie nere alla Veneziana, an Italian classic featuring tender squid in black ink sauce served with creamy polenta for a stunning meal.
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Cooking tools:
- Saucepan
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
- Serving bowl
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
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