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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
Ingredients
- parsley
- 300 ml (10½ fl oz) white wine
- salt
- 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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