Stewed cuttlefish

"Seppie in umido" recipe

Preparation

In a deep pan, sauté the chopped onion, garlic and chilli. Remove the garlic as soon as it is coloured.
Cut the cuttlefish into strips and brown them with the onion and chilli for a couple of minutes, then add the coarsely chopped peeled tomatoes and bay leaf. Bring to a boil and lower the heat to minimum, continue to cook, covered, for about an hour.
Turn off, remove the bay leaves and add a handful of chopped parsley: let it rest for half an hour to thicken the sauce and serve, accompanying this delicious second course with grilled polenta.