Near me is the sea and at certain times of the year we are inundated with squid and cuttle fish but none of the locals ever use it so I thought I should put cuttle fish on the menu to see how it sells I used a recipe I have for squid thats a bit different from the norm of pan or deep frying it what I did was to wash the cuttle fish messy job trying to save as much ink as possible once cleaned and ready braise for approx 3 hrs in the ink with red wine a touch of tomato paste (brings out the black colour )and fish stock then pass the sauce reduce and add the cuttle fish back to the sauce HEAVEN and stunning looking |