Braised cuttlefish with tomatoes and butter beans

PT2H

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'This is a lovely braise of cuttlefish which works all year round. In the summer I would use fresh tomatoes and in the winter tinned tomatoes work well. If you are struggling to find cuttlefish you can also use squid. I would serve this dish with a nice crusty loaf, great for mopping up any leftover sauce.'

Ingredients

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Imperial

1

Begin by preparing the cuttlefish. Slice it up into bite-sized pieces; the shape isn’t important. Give them a really good clean under cold water then drain in a colander

  • 1 whole cuttlefish, cleaned (your fishmonger will do this for you)
2

Preheat an oven to 200°C/gas mark 6

3

Place the cherry tomatoes into a large baking dish with a drizzle of olive oil and a pinch of salt, then cook in the oven until slightly browned and caramelised. This should take about 20-25 minutes

4

Meanwhile, place a large pan over a medium heat and add the olive oil. Once the oil is warm, add the onion and fennel with a few pinches of salt. Gently cook until slightly softened without any colour then add the garlic and cook for a further minute

5

Add the anchovies, chilli flakes, fennel seeds and stir

6

Add the tomato paste and cook for 10 minutes over a low heat – this will give some body to the dish. Add the white wine and cook for a further 10 minutes

7

At this point the cherry tomatoes should be cooked. Add them to the pan along with all the roasting juices, breaking them up slightly as you do so. Cook for 5 minutes until they break down into a sauce, then add the cuttlefish along with a litre of water and simmer gently for 1 hour

  • 1l water
8

The cuttlefish should be really tender by this point; if it feels a little bit chewy, cook for another 10–20 minutes or so until nice and soft

9

Drain the tinned butter beans and add them to the braise. The beans are already cooked, so you just need to warm them through. Season with salt, pepper and a little lemon juice and zest

10

Ladle into bowls and finish with a drizzle of good olive oil

  • extra virgin olive oil
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