Seppie Nero alla Veneziana
Cuisine: Venetian
Author: Clifford A. Wright
Prep time: 35 mins
Cook time: 1 hour 20 mins
Total time: 1 hour 55 mins
  • 4 pounds cuttlefish, gutted and cleaned (save the ink sacks) or squid
  • ½ cup extra-virgin olive oil or sunflower seed oil
  • 1 medium onion, very finely chopped
  • 4 large garlic cloves, very finely chopped
  • ¼ cup very finely chopped fresh parsley leaves
  • Salt and freshly ground black pepper to taste
  • 2 cups dry white wine
  • ¼ cup Tomato Sauce (optional)
  1. Prepare the cuttlefish and cut into ½-inch squares.
  2. In a large flameproof casserole, heat the oil over medium-low heat, then cook, stirring frequently so the garlic doesn’t burn, the onion and garlic until the onion is translucent, about 10 minutes. Add the cuttlefish and parsley and season with salt and pepper. Continue cooking, stirring frequently, until the cuttlefish looks rubbery, about 20 minutes.
  3. Squeeze the ink sack into the wine (you can also purchase small 4-gram cuttlefish ink packets) and pour the wine mixture a little at a time into the casserole over the next 10 minutes, adding it whenever the sauce looks like it is drying out. Cook, stirring occasionally, until the cuttlefish is tender, about another 40 minutes. Add the tomato sauce if desired and stir. Serve immediately.
Recipe by Cook-Coquus at