Ingredients
2 lbs. (1 kg.) cuttle fish (or small squid)
1/2 onion, finely chopped
2 garlic cloves, finely chopped
1 tbsp. fresh rosemary
1 pkg. dried mushrooms
2-3 tbsp. tomato paste, diluted in about 1/2 cup of hot fish or vegetable broth
1 1/2 tbsp. olive oil
Preparation
In a large casserole, heat olive oil and sauté onion, garlic and rosemary until onions are golden, about 10 minutes. Add the mushrooms, tomato paste and broth - mixing thoroughly until warmed through. Add the baby squid, salt and pepper, and then bring to a low boil. Cover and simmer for an hour, adding more broth if necessary.
