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Seppie nere alla Veneziana

Australian Gourmet Traveller recipe for Seppie nere alla Veneziana

By Emma Knowles, Lisa Featherby & Alice Storey
  • 35 mins preparation
  • 1 hr cooking
  • Serves 6
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Seppie nere alla Veneziana
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.


  • 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 fish or vegetable stock (1 cup)
  • 1 cup flat-leaf parsley, coarsely chopped (loosely packed)
  • To serve: soft polenta


  • 1
    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 .

  • Author: Emma Knowles, Lisa Featherby & Alice Storey