Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Cuttlefish in its ink


You'll need

1 kg cuttlefish 50 ml olive oil 1 onion, finely chopped 1 bunch of flat-leaf parsley, stalks thinly sliced, leaves picked and coarsely chopped 375 ml (1½ cups) red wine 6 tomatoes, coarsely chopped 100 gm small wild or Ligurian olives

Method

  • 01
  • Clean cuttlefish, leaving skin and ink sacs intact, then thinly slice (don’t rinse). Place cuttlefish and ink in a bowl. Set aside.
  • 02
  • Heat oil in a large sauté pan over medium-high heat, add onion and parsley stalks and cook until very soft (about 10 minutes). Add cuttlefish and ink, wine and tomato and simmer until liquid reduces, sauce thickens and squid is very tender (about 40 minutes). Stir through olives and parsley leaves and serve.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

Young sangiovese.

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×