Cuttlefish wine sauce
Cuttlefish in wine sauce
Directions
- Bring the cuttlefish to a boil and throw away the water.
- Bring to a boil again and boil for 5 minutes.
- Remove from heat, cool and cut in thin slices and small pieces (body and tentacles).
- Preserve the water that was used to boil the cuttlefish. It can be used to boil rice, elbow macaroni or orzo to accompany the cuttlefish.
- Pour the olive oil in a saucepan an saute the onion and the finely cut leek pieces.
- Finish with white wine.
- Add the rest of the ingredients and simmer until cuttlefish are tender. In the pressure cooker they need only 20 minutes.
- Remove from heat, let the cuttlefish cool a bit and serve with rice or pasta. We used orzo, which was boiled into the water in which the cuttlefish were initially cooked.
The use of the cuttlefish ink is optional. Generally the ink adds taste and can be used to cook the cuttlefish or to boil any pasta, which can be served as side dish. Keep in mind that the ink adds a black color on the food. Ink pasta has a distinctive flavor that pairs well with seafood. You should try it!
Ingredients
- 1 kg small cuttlefish, cleaned (bone removed, you may keep half of the ink)
- 1 onion, finely cut
- 1 small leek, half of it finely cut, and the other half thickly cut
- 1 carrot, cut in small pieces
- 1 sprig fresh thyme
- 2 bay leaves
- 1 garlic clove, finely cut
- 1/2 wine glass white wine
- 1 fresh tomato, mashed
- 2 spoon tomato paste
- 1 spoon vinegar
- 1 spoon sugar
- 1/2 cinnamon stick
- Pinch of pimento
- 1 spoon sweet paprika
- Salt
- Pepper
- 1/2 tea cup olive oil
The best season for fishing cuttlefish in Greece is June and July.
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Serves/Yields: 4 persons
Time: 1,5 hour
Difficulty: Medium
Season: Summer
Greek: Soupies se krasi kai saltsa tomatas
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