Seppie in umido

Method

Heat olive oil in a heavy-bottomed pot and gently soften the onion and garlic until translucent, about 3 minutes. Add the cuttlefish pieces and sear for 2-3 minutes over medium-high heat to seal. Deglaze with white wine, scraping the bottom of the pot, and allow to reduce by half. Add the crushed tomatoes, fish stock, bay leaf, salt and pepper, then reduce heat to low and simmer gently for 45-50 minutes, stirring occasionally, until the cuttlefish is tender and the sauce has reduced and thickened. Taste and adjust seasoning as needed. Finish with fresh parsley just before serving. The sauce should be glossy and coat the cuttlefish richly.