BABY CUTTLEFISH WITH INK AND RICE SIDE
Spherika Gourmet Cuttlefish Ink
Axin (in strips)
In a deep saucepan, sauté sliced tomato, minced onion and sliced garlic with oil and a pinch of salt. Leave over low heat until onion is soft.
Mix cuttlefish ink with white wine and add to saucepan. Boil for half an hour. Purée with blender to get a creamy and smooth sauce
Gut and wash cuttlefish and add to sauce in saucepan. Season to taste and cook for 15 to 20 minutes. Serve with cooked rice.