Photograph of the finished Seppie al nero

Italy · Mực om mực đen Venezia

Seppie al nero

1 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Squid tubes Squid tubes 1 kg
  • Photograph of Squid ink Squid ink 32 g
  • Photograph of White wine White wine 320 ml
  • Photograph of Onion Onion 2
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Parsley Parsley 48 g
  • Photograph of Cornmeal polenta Cornmeal polenta 280 g
  • Photograph of Olive oil Olive oil 120 ml

Method

  1. 1 Clean the squid, keeping the ink sac intact, then slice the body into rings.
  2. 2 Sauté chopped onions and garlic in olive oil until softened and sweet.
  3. 3 Add the squid to the pan, then drizzle with white wine and let it evaporate.
  4. 4 Mix the black ink sachet with a little water, then pour it in and simmer over low heat for 40 minutes until the ink is tender and the sauce is glossy black.
  5. 5 Cook the polenta in a separate pot, then ladle it into a bowl, place the braised squid on top, and sprinkle with parsley.

With an appliance

  • Pressure cooker 35 min

    Replace step 4: simmer the squid with the black ink sac under high pressure for 8 minutes, then quickly release the pressure; open the lid and simmer for another 5 minutes until the sauce is glossy black before serving with polenta.

Start cooking