Photo Credit: Barilla®

Cuttlefish in Black Ink Sauce with Polenta

An elegant dish that blends the flavors of the land and the sea.

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Barilla Cuttle Fish Recipe

Cuttlefish in Black Ink Sauce with Polenta

Total Time: 1 hour 5 minutes
Course: Dinner, Entree
Keyword: barilla, polenta
Author: Barilla®


  • 1 ¼ pound baby cuttlefish
  • ½ pound fresh tomatoes
  • ¼ cup extra virgin olive oil
  • 1 sprig parsley
  • 1 clove of garlic
  • ounce squid ink
  • ½ cup white wine
  • 1 pinch salt


  • Clean the cuttlefish removing the innards and bone. Set aside the ink sack. Place a pan over medium heat and add the olive oil. Once hot, add peeled garlic cut in half and the cuttlefish.
  • Cook for a minute then add white wine. Once it has evaporated, adjust the salt and pepper. Mix together and add chopped tomatoes. Cook for about 3 minutes. Then, add chopped parsley and the cuttlefish ink. Stir and remove from the heat.
  • Bring a pot of water to a boil. Then add salt. Use one hand to slowly add the polenta flour and use the other hand to stir. Stir continuously with a wooden spoon so that the polenta doesn’t clump. Cook for 45 minutes.
  • Once done, spoon soft polenta into bowls and place the cuttlefish in their ink on top.
  • Serve immediately.


Chef’s tips
The cuttlefish ink should be added at the end of cooking because it tends to lose its color if exposed to heat.
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