Print
cuttlefish_stew

Mediterranean cuttlefish stew

If you haven't tried cuttlefish stew before, this is the perfect recipe to start with. Very easy and simple, yet really delicious!
Course Appetizer, Main Course
Cuisine Greek, Mediterranean
Keyword cuttlefish, recipe, stew, wine
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 434 kcal
Author The Hungry Bites

Ingredients

  • 3 pounds cuttlefish in one and a half inch square pieces approximately. Use the heads whole or cut in half.
  • 1 onion, finelly diced
  • 2 cups white or rose wine
  • 1/2 cup chopped parsley
  • 1 bay leaf
  • salt and pepper to taste
  • 2-3 tablespoons olive oil

Instructions

  1. Rinse and clean the cuttlefish and let dry on a collander.
  2. 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.

  3. 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.
  4. 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.
  5. Turn off the heat and serve. Eat.