The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Seppie nere alla Veneziana

You'll need

2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, thinly sliced 2 tbsp tomato paste 1 kg cuttlefish, cleaned, cut into 3cm pieces, 2 ink sacs reserved 250 ml dry white wine 4 thyme sprigs 250 ml (1 cup) fish or vegetable stock 1 cup (loosely packed) flat-leaf parsley, coarsely chopped To serve: soft polenta


  • 01
  • Heat oil in a saucepan over medium heat, add onion and garlic and stir occasionally until tender (6-7 minutes). Add tomato paste, stir occasionally until mixture darkens (1-2 minutes), add cuttlefish and stir to combine. Add wine and thyme, bring to the simmer, reduce heat to low, add stock, add reserved cuttlefish ink to taste, season to taste, cover and simmer until tender (45-50 minutes). Serve hot, scattered with parsley, with soft polenta.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.

It will come as no surprise to anyone that the cuisine of Venice, once one of the most powerful naval and trade forces of the Mediterranean, is rich in seafood. This beautiful inky dish is a Venetian recipe traditionally using cuttlefish from the local waters. We've served ours with polenta (another local favourite), but it's also excellent with a simple risotto bianco.

At A Glance

  • Serves 6 people
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
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

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