Ingredients
The following ingredients have 4 Servings
- 2 tbsp extra virgin olive oil
- 1 red onion, peeled and sliced
- 2 garlic cloves, peeled and sliced
- 3 salted anchovy fillets
- 1 tsp mild chilli flakes sea salt
- 400g cleaned cuttlefish, cut into 2cm-wide strips (or calamari)
- 1 large vine-ripened tomato, roughly chopped
- 250ml medium-bodied red wine
- freshly ground pepper
- 1 lemon, quartered
- extra virgin olive oil, to serve
- ¼ cup flat-leaf parsley leaves, washed and dried
Instruction
- <p>1. Heat 2 tablespoons of olive oil in a heavy pan. Add the onion and garlic and gently soften over a low heat for about 10 minutes, taking care not to brown.</p> <p>2. Add the anchovies, chilli and a pinch of salt and continue stirring while the anchovies melt (1-2 minutes).</p> <p>3. Add the cuttlefish, tomato and wine. Half cover the pan and cook very gently until the cuttlefish is tender, about 4 minutes.</p> <p>4. Share the cuttlefish across 4 plates, add a grind of pepper, season with salt, squeeze the lemon over the top, drizzle with olive oil, sprinkle with parsley and serve immediately. </p>
