Today, I’m excited to share a recipe that brings a touch of the Mediterranean to your table, perfect for evoking the essence of the south and those relaxing holiday vibes.<\/p>\n
This is a family-friendly dish that’s not only easy and quick to prepare but also budget-friendly. It’s light, aromatic, and flavorful. You can serve it with pasta, rice, or a smooth mashed potato. It’s incredibly delicious!<\/p>\n
For 4 servings:<\/p>\n
– Olive oil: 3 tbsp
\n– Large onion: 1, whole
\n– Cuttlefish, sliced: 1 kg
\n– Garlic: 4 cloves
\n– White wine (or broth): 250 g
\n– Rosemary: 2 sprigs
\n– Thyme: 2 sprigs
\n– Bay leaves: 2
\n– Tomato puree: 250 g
\n– Black olives: 150 g
\n– Salt: 3\/4 tsp (or to taste)
\n– Crushed black pepper: 1\/2 tsp (or to taste)
\n– Flour: 1 tsp
\n– Cold water: 2 tbsp
\n– Parsley: 1 bunch<\/p>\n
Total Time: 50 minutes<\/p>\n
– Prep Time: 20 minutes
\n– Cook Time: 30 minutes<\/p>\n
Start by peeling and chopping the onion and garlic. Clean and cut the cuttlefish slices into pieces about 2 cm in size.<\/p>\n
Heat a large skillet or Dutch oven with olive oil over medium heat. Add the chopped onion and sweat for 2 minutes, stirring occasionally. Add the cuttlefish pieces and continue cooking for about 8 minutes until they turn opaque and white. Try to sear the cuttlefish without browning it, stirring occasionally. Then add the garlic and cook for an additional minute, stirring regularly. Deglaze the pan with white wine. Add the rosemary and thyme sprigs, bay leaves, and let the mixture reduce for 2 minutes after it begins to boil. Introduce the tomato puree, olives, salt, and pepper. Stir well, cover, and let it simmer for 10 minutes, stirring occasionally. Mix the flour with cold water and stir into the stew. Cover and cook for another 5 minutes. The sauce will thicken slightly.<\/p>\n
Serve hot, sprinkled with finely chopped parsley, and accompanied by pasta, rice, or mashed potatoes. Enjoy this delightful Mediterranean fare right at your dining table!<\/p>\n\n\n