Braised cuttlefish with chickpeas and basil

Method

1. In a casserole dish, heat a little olive oil and gently fry the onion, garlic and celery.

2. Stir in the tomato purée and cook for a further minute. Add the saffron, dried chilli, harrisa or cumin and chickpeas, followed by the white wine.

3. Once the alcohol has evaporated, add the cuttlefish including tenticles. Fry for a further minute before adding the passata, parsley and half a cup of water.

4. Simmer gently for 45 minutes until the cuttlefish is really tender.

5. Mix together the vinegar and sugar, stir into the pan and cook for another 3 - 4 minutes.

6. Add the basil, season and finish with lemon juice. Serve with crusty bread.

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Ingredients

Olive oil, for frying
1 onion, finely chopped
2 cloves Garlic, finely chopped
1 stick Celery, finely chopped
2 tsp tomato puree
pinch Saffron
1 small dried bird's eye chilli
1 tsp harissa powder or ground cumin
1x 400g tin Chickpeas, drained
splash White wine
1kg cuttlefish, cleaned and cut into strips
1x 700g jar Italian passata
1 tbsp finely chopped Parsley
3 tbsp red wine vinegar
2 tbsp caster Sugar
handful Basil, finely chopped
1 lemon, juice only
crusty bread, to serve

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