Cuttlefish with squid ink sauce

  • Serves: 4
  • Cooks in: 30 min
  • Difficulty: Medium

Cuttlefish 600 gr
Shallots 5
Celery sticks 2 units
Garlic cloves 2
Squid ink 250 gr
White wine 300 ml
Fresh loose spinach 120 gr
Olive oil to cook the shallots
Sorrel leaves 3
Lemon juice 20 ml



Clean the shallots and cut in small bits, add the peel and cut garlic also, sweat with olive oil until smooth, add the celery and keep cooking.
Once caramelised add the white wine and the squid ink. Let it cook for 5 m to cook down the alcohol.

Blitz in the vita prep to a smooth consistency.

Clean the cuttlefish and sear on the plancha. Wash the spinach in cold water. In a pot add 4 to 5 spoonful’s of the ink base, wilt the spinach in this base, slice the cuttlefish season with salt and lemon juice, serve with the spinach base.

Slice some sorrel leaves over the top.