Photograph of the finished Seppie in nero

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Seppie in nero

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

What to get ready

  • Photograph of Cuttlefish Cuttlefish 1.8 kg
  • Photograph of Squid ink Squid ink 40 g
  • Photograph of Tomato Tomato 8
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Olive oil Olive oil 200 ml
  • Photograph of White wine White wine 600 ml
  • Photograph of Dried chillies Dried chillies 24 g
  • Photograph of Parsley Parsley 100 g
  • Photograph of Bread Bread 2 loaves
  • Photograph of Onion Onion 1.6

Method

  1. 1 Clean the cuttlefish thoroughly, keeping the ink sac intact when removing it.
  2. 2 Cut the squid body into 2 cm thick rings.
  3. 3 Sauté the onions with garlic and dried chili peppers, then add the squid and stir-fry for 3 minutes.
  4. 4 Pour in the white wine and chopped tomatoes, then simmer covered for 35 minutes.
  5. 5 Squid needs to be simmered for a full 35 minutes to become tender; simmering it for only 10 minutes will make it tough like rubber.
  6. 6 Add the squid ink sachet during the last 5 minutes to give the sauce a glossy black color, then sprinkle with parsley and serve with bread.

With an appliance

  • Pressure cooker 45 min

    Replace steps 4–5: simmer the squid rings with wine and tomatoes under high pressure for 10 minutes, then release the pressure naturally for 10 minutes; reduce the simmering time to about 15 minutes compared to the usual 35 minutes. The squid tissue will be evenly tender and you won't need to monitor the liquid, but there will be more liquid, so open the lid and simmer for 5 minutes. Keep the ink sac intact after opening to prevent the sauce from becoming bitter.

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