6 tbsp of olive oil, plus extra for drizzling
8 x anchovy fillets
1.5 tbsp capers
200g pitted green olives
4 x garlic cloves, finely sliced
½ small red chilli, finely chopped
Salt to taste
Splash of white wine
300g baby plum tomatoes, chopped in half
Bunch of parsley, roughly chopped
Slices of rustic country bread/sourdough
Wash the cuttlefish under cold running water, pat dry on kitchen towels, slice into chunks and set aside.
Heat the olive oil in a large saucepan set over a medium heat, add anchovies, capers and green olives and sweat until the anchovies have dissolved. Add garlic and chilli and sweat for a minute. Stir in the cuttlefish and some salt and stir-fry for a couple of minutes. Add white wine and allow to evaporate a little. Stir in tomatoes. Place the parsley on top, but do not stir. Reduce the heat to low, cover with a lid and simmer gently for 45 minutes.
Just before the cuttlefish is ready, toast or grill the bread. Serve the cuttlefish with toasted bread and a drizzle of olive oil.
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