Cuttlefish with Fava Beans

CUTTLEFISH WITH FAVA BEANS

1. 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.
2. Wash the cuttlefish tentacles and body well, then cut into cubes.
3. Heat the olive oil and sauté the finely chopped onion and garlic. After 5–10 minutes, add the chopped cuttlefish.
4. Simmer over low heat for 10–15 minutes, then add wine and Dalmatian Prošek or varenik. Add a spoon of tomato paste.
5. 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.
6. When the cuttlefish meat becomes tender, add the fava beans and continue simmering.
7. Season with salt, pepper, and finely chopped parsley.
8. 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.