Stewed Cuttlefish with Polenta

To prepare the cuttlefish, carefully clean them by separating the heads from the bodies. Remove the internal bone, eyes, and beak. Gently extract the ink sacs and reserve the cuttlefish ink. Rinse the bodies and tentacles thoroughly under cold water. Cut the cuttlefish bodies into 1.5 cm strips or bite-sized pieces.

Finely dice the white onion, carrot, and celery to create a soffritto. Peel and finely mince the garlic.

In a large, heavy-bottomed pot or Dutch oven, heat the extra-virgin olive oil over medium heat. Add the diced white onion, carrot, and celery. Sauté gently for 8-10 minutes until softened and translucent, stirring occasionally. Add the minced garlic and cook for another 2 minutes until fragrant, being careful not to burn it.