This easy Greek recipe for cooked cuttlefish in a pot will give you delicious and tasty cuttlefish every time! Serve with rice or potatoes.
This dish reminds me a lot of home.
Every time I make this cooked cuttlefish dish and put a plate on the table, I get the feeling that I'm in my parents' house, sitting at the dinner table while my mom serves each one of us with excess affection while my father cuts the bread with a big serrated knife.
This recipe is actually a stew, since the cuttlefish will simmer in a wine sauce. As the sauce simmers, all of the alcohol will evaporate. Keep cooking until almost all of the liquids are gone and the sauce is concentrated.
For this Greek cuttlefish stew, some cuttlefish, onions, parsley and a bit of wine will work wonders!
The low and slow simmering process ensures that you get very tender pieces with a delicious sauce. It's best served with some fluffy long grain rice (cooked in a pot), french fries or mashed potatoes.
And if you like fish recipes don't miss this creamy Greek Fish Soup Recipe (Psarosoupa).
Ingredients
To make this easy cuttlefish recipe you'll need the following ingredients:
- Cuttlefish (fresh or frozen and thawed)
- Olive oil
- Onion
- White or rose wine
- Chopped parsley
- Bay leaf
- Salt and pepper to taste
Ingredient notes
Because this recipe has just a few simple ingredients, the quality is very important. Try to find very quality cuttlefish. It doesn't matter if it's fresh or frozen, since sometimes you can find frozen seafood that's better quality than the fresh.
This is a helpful video for how to clean and prepare cuttlefish.
Note that cooked cuttlefish will shrink a lot, meaning it will reduce in size. This is normal, since it contains a lot of water.
The philosophy of this dish
This is a perfect example of the philosophy of the Mediterranean cuisine.
The "secret" is treating your limited ingredients with respect, trying highlight their natural flavors.
You don't have to use a lot of different ingredients or an excess number of spices, trying to create complicated flavor combinations.
Here, the magic lies in simplicity. A few quality ingredients combined the right way, will enhance each other's flavor and create an amazing dish.
Please share this post if you liked it and give it a rating once you've made it!
📖 Recipe
How to cook cuttlefish (easy Greek recipe)
Ingredients
- 3 pounds cuttlefish, cut in one and a half inch square pieces approximately (use the heads whole or cut in half).
- 3 tablespoons olive oil
- 1 onion, finelly diced
- 2 cups white or rose wine
- ½ cup chopped parsley
- 1 bay leaf
- salt and pepper to taste
Instructions
- Rinse and clean the cuttlefish and let dry on a collander.
- On high heat, saute the onion with the olive oil for 1 minute or until translucent.Add the cuttlefish, bay leaf and stir. They will water out. Wait until all of the water is evaporated, and add one cup of wine.
- Reduce heat to low and simmer covered until tender (about 30-45 minutes). Check from time to time, and if the liquids tend to evaporate completely add a little hot water.
- Add the rest of the wine, parsley, freshly grated pepper and salt and simmer uncovered for 5-10 more minutes until the alcohol has evaporated and liquids are reduced by half.
- Turn off the heat and serve. Eat.
Zerrin Günaydın says
Mmmmm that looks delish! Can’t wait to try it!
Makos says
Thanks Zerrin! 🙂
Johanna says
I’ve eaten this in Crete for years and never without olives added to the stew. Where are the olives?
Makos says
Hey Johanna,
the only answer I can think of is that this is a different recipe, haha! 🙂
Try it if you get the chance though, you'll like it!