How to cook Greek Cuttlefish in Red Wine
- 3 pounds cuttlefish, cleaned
- 4 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 1/2 cup red wine
- 3 large tomatoes, peeled and chopped
- 1/2 teaspoon sugar
- Salt and freshly ground black pepper
- 2 tablespoons finely chopped flat-leaf parsley
- Cut the cuttlefish bodies into thick strips and leave the tentacles intact.
- Heat the oil in a deep frying pan. Add the onion and cook gently for about 10 minutes, until transparent.
- Stir in the garlic and cuttlefish, and cook over a low heat for 5 minutes.
- Add the wine, cuttlefish ink if available, tomatoes, sugar, and salt and pepper to taste.
- Cover and simmer gently for about 1-1/2 hours over a low heat until the cuttlefish is tender. (Cuttlefish will create its own liquid during cooking, but add a little water during the last stages if the sauce begins to catch on the base of the pan.)
- Add most of the parsley and cook for 1 minute. Transfer to a warm serving bowl, sprinkle with the remaining parsley and serve hot.
The Greek Cuttlefish in Red Wine recipe very easy to prepare and so good! The Greek name for this recipe is Soupies Krasato
This recipe for Greek Cuttlefish in Red Wine serves/makes: 6
The Greek Cuttlefish in Red Wine recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Squid/Cuttlefish
Preparation Method: Poached/Simmered