CUTTLEFISH WITH FAVA BEANS
INGREDIENTS
| 1 kg (2.2 lb) | cleaned cuttlefish, cut into cubes |
| Cuttlefish ink | |
| 1 dl (about 7 tbsp / 0.4 cup) | olive oil |
| 400 g (14 oz / about 3 cups) | fava beans, removed from pods |
| 200 g (7 oz / about 1½ cups chopped) | onion |
| 3–4 | garlic cloves |
| Half a bunch | of parsley (about ½ cup chopped) |
| 1 large spoon | of tomato paste |
| ½ dl (about 3 tbsp / 0.2 cup) | fish stock |
| 2 dl (about ¾–1 cup) | red wine |
| 1 dl (about 7 tbsp / 0.4 cup) | Dalmatian Prošek or reduced grape must (varenik) |
| Salt and ground black pepper |
PREPARATION
- Cut the cuttlefish lengthwise, taking care not to damage the ink sac. Discard the innards and remove the bone, but keep the ink sac for the sauce.
- Wash the cuttlefish tentacles and body well, then cut into cubes.
- Heat the olive oil and sauté the finely chopped onion and garlic. After 5–10 minutes, add the chopped cuttlefish.
- Simmer over low heat for 10–15 minutes, then add wine and Dalmatian Prošek or varenik. Add a spoon of tomato paste.
- Meanwhile, place the ink sac in a small bowl or glass, pour ½ dl (about 3 tbsp / 0.2 cup) of fish stock over it, pierce the sac with a toothpick or with a fork, and mix well with the stock. Then add this to the pan with the cuttlefish and cover with a lid.
- When the cuttlefish meat becomes tender, add the fava beans and continue simmering.
- Season with salt, pepper, and finely chopped parsley.
- The dish is ready when both cuttlefish and fava beans are soft. At the end, optionally drizzle a little more olive oil.
*In the past, painters used cuttlefish ink to obtain a dark brown colour. This same ink gives all cuttlefish dishes their characteristic appearance. Across Dalmatia, cuttlefish is used to make black risotto and cuttlefish with fava beans.
