Soupiá Yachní from Mediterranean Seafood by Alan Davidson
Remove the guts, eyes and beaks from the cuttlefish, but keep several of their ink sacs. Wash them. Cut them up into convenient pieces. Slice the onions. Heat the olive oil in a pan and let the oni...
Ingredients
- parsley
- 300 ml (10½ fl oz) white wine
- salt and pepper
- 300 ml (10½ fl oz) olive oil
- 2 onions
- 2 tbs pine-nut kernels (optional)
- 1 kg (2¼ lb) fairly small cuttlefish
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