Sepia and potatoes black

The combination of roasted octopus with potatoes has become a restaurant classic, and it’s one I’ve always enjoyed. However, I was intrigued by the idea of combining sepia, potatoes, and sepia’s own ink for a unique twist.

The ingredients are simple: garlic, olive oil, white wine, and olives. I only had fresh green olives on hand, but roasted black ones would likely work even better. Can you spot the ink bladder resting on top of the potatoes?

I always pre-cook the sepia head, as it takes longer to become tender compared to the body, which remains tender even when raw (and raw sepia makes an excellent seafood carpaccio).

The olives go into the pan right at the beginning. The potatoes should be pre-cooked and firm in texture. Once the head pieces are tender, I add the remaining ingredients, including the ink bladder.

The final step is to cook just long enough to dissolve the ink, warm the sepia body, and allow everything to meld together into a flavorful dish.