Cuttlefish is much underrated in this country, although the flavour, taste and texture is almost identical to squid. Most of our UK catch will end up in Spain or other parts of Europe where it is looked upon in a slightly different light. Whatever you can do with squid you can do with cuttlefish – and it's often much cheaper than squid.
500-600g cleaned cuttlefish
500g Red Duke of York Potatoes, peeled and cut into rough 3cm chunks
1 large onion, peeled, halved and finely chopped
4 cloves of garlic, peeled and crushed
4tbsp olive oil
tbsp tomato purée
A good pinch of saffron
150ml white wine
500ml fish stock
Salt and freshly ground black pepper
1tbsp chopped parsley
A couple of good knobs of butter
Cut the potatoes into rough 3cm chunks. Gently cook the onion and garlic in the olive oil for 2-3 minutes until soft then add the tomato purée, saffron and white wine, and simmer for a couple of minutes. Add fish stock, season and simmer for about 15 minutes.
Meanwhile, cut the cuttlefish body into rough, 3cm chunks and separate the tentacles from the head. Add the cuttlefish and potatoes to the stock, simmering until the potatoes are tender and the sauce has reduced and thickened.
At the end add the butter, freshly chopped parsley and the seasoning. Serve simply in a pasta bowl.Reuse content