Cuttlefish rings sautéed in a light onion and tomato sauce make a hearty seafood main course. With the right cooking time, the meat stays tender and juicy.
Sauté the onion and garlic in olive oil. Add the grated tomato and tomato paste, season with salt and black pepper, and cook for 10 minutes.
Add the cuttlefish rings to the sauce and cook over low heat for a long time.
Continue cooking until the meat is tender, adding a little water if needed. Do not cook the cuttlefish for an intermediate amount of time, or it will become tough; cook it either briefly or for a long time.
Garnish with chopped parsley and serve hot.
Cuttlefish should be cooked either very briefly (2–3 minutes) or for a long time; cooking it for an intermediate amount of time can make it tough. Contains cuttlefish, a mollusk. When cleaning it, take care not to rupture the ink sac, or the meat may become darkly stained.
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