Cuttlefish/squid with chard

Ingredients for 4 servings:

• 1 kg squid(s) (cuttlefish) or other squid
• 500 g chard
• 2 cloves garlic
• 2 chili peppers
• 1 jar white wine for deglazing
• 2 tbsp, leveled tomato paste
• Sea salt
• broth
• olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Seppie in Zimino

Sauté the chard in a little broth. Set aside. Clean the cuttlefish (the fishmonger may do this for you) and cut into 2 cm wide strips. Do not add salt! Heat olive oil in a wide pan and briefly sauté the chopped garlic and chili peppers. Add the cuttlefish and fry over high heat for about 10 minutes. The strips should be next to each other. Turn once. Deglaze with the wine and let it evaporate. When the cuttlefish release their liquid, reduce the heat, cover, and simmer for another 20 minutes. Add the tomato paste and cook for another 10 minutes. Increase the heat and add the (probably cold) cooked chard, cover, and heat together. Add salt last, otherwise the cuttlefish will become tough. Tip: Don’t use too much tomato paste. It’s more for the color. The tomatoes should not overpower the flavor!