This dish is all about contrast: tender, lightly charred cuttlefish with a fresh hit of lemon and parsley, paired with creamy garlicky alioli. It is fast, simple, and deeply satisfying, with the clean flavor of the sea front and center.

Tender strips of cuttlefish are gently braised in a glossy, inky sauce scented with onion, garlic, white wine, and a little tomato. Served over soft polenta, the dish is deep, marine, savory, and unmistakably Venetian.

Tender braised cuttlefish is simmered with onion, garlic, tomato, white wine, and a generous amount of spinach, then finished with fresh dill and lemon. The finished dish is savory, herbaceous, and lightly brothy, with the sweet depth of cuttlefish balanced by bright greens and olive oil.