Venetian style cuttlefish in pan, in Veneto we call them sepe in tecia, a delicious and tasty main course widely used in the Venetian area also in the version with ink. I recommend checking out other recipes from the Venetian tradition, you will surely find tasty recipes to try on many occasions. I suggest serving the cuttlefish in tecia with soft polenta and accompanied by its sauce. Now let’s see how to make Venetian style cuttlefish and if you try them let me know. Barbara
Here are other recipes with cuttlefish that I recommend trying:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare Venetian style cuttlefish in pan
- 1.76 lbs Cuttlefish
- Half glass White wine
- 1 Onion
- Extra virgin olive oil
- 1 Tomatoes (or 7 oz canned tomatoes)
- Salt
- Pepper
- 1 clove Garlic
- 2 leaves Bay leaf
- Parsley
- Chili pepper
How to prepare Venetian style cuttlefish
Let’s start preparing the Venetian style cuttlefish in pan, clean the cuttlefish by removing the bone, the beak, and the eyes, then the innards. Many also remove the skin while others prefer to keep it. Pass them under running water to wash them well and cut them into pieces, including the tentacles. Clean the onion and chop it roughly.
Pour 3 tablespoons of extra virgin olive oil into a pan, add the onion and garlic, and sauté slightly, add the previously cleaned cuttlefish and cook for a few minutes, then add the wine and let it evaporate completely.
Also add the bay leaves, chili pepper, and tomato pulp, adjust with salt and pepper, cover with a lid, and cook on low heat for 45 minutes.
Once cooked, add chopped parsley and serve the Venetian style cuttlefish in pan hot, perhaps accompanied by soft polenta.
How to store Venetian style cuttlefish
The Venetian style cuttlefish can be stored in the refrigerator for 2 days or you can store them in the freezer for a few months
