Red Stewed Cuttlefish with Small Pasta

Directions

Remove the bone, innards, and ink sac from the cuttlefish. Rinse them well. Cut the cuttlefish into pieces.

In a wide pot, saute the onion and garlic, then add the cuttlefish. Once they take on some color, deglaze with wine and add the tomatoes, spices, and hot water (to prevent boiling from stopping and the cuttlefish from tightening). Reduce the heat and let it simmer until softened.

Meanwhile, boil the pasta separately and remove it 3-4 minutes before the recommended cooking time stated by the manufacturer. When the cuttlefish is almost ready, add the pasta to the pot. If needed, add some water from the pasta boiling pot to maintain the boiling process and prevent sticking, as the pasta contains starch and will become more cohesive.

Tips:

• If your fresh cuttlefish has ink, you can remove it carefully with gloves and keep it to make risotto or pasta. It will have a sea aroma!
• Pay attention to the cooking of the cuttlefish, as it requires gentle heat to soften without temperature fluctuations, as it tends to shrink like rubber.
• If you have many fresh cuttlefish, clean them and freeze them. When you take them out to cook, they will be more tender.
• If you enjoy cuttlefish, try it with smoked greens or with spinach rice, a delicious combination!

Enjoy your delicious red stewed cuttlefish with small pasta, savoring the flavors and the sea-inspired aroma.