Traditional Greek Cuttlefish Stew
This Greek cuttlefish stew is a rustic seafood dish full of deep Mediterranean flavors. Tender pieces of cuttlefish are slowly braised with sweet onions, tomatoes, red wine, and aromatic spices such as cumin and allspice. As the stew simmers, the ingredients blend together to create a rich, savory sauce that perfectly complements the delicate flavor of the cuttlefish.
Simple yet incredibly satisfying, this dish reflects the essence of traditional Greek home cooking. The slow cooking process allows the cuttlefish to become tender while the sauce thickens and develops its full flavor. Served hot with crusty bread or alongside rice, it makes a comforting and hearty meal that brings the flavors of the Greek coast to your table.
Traditional Greek Cuttlefish Stew
Ingredients
- 1 kg cuttlefish cleaned and cut in half
- 1 kg onions preferably small stew onions or pearl onions
- 1 tbsp tomato paste
- ½ tsp allspice
- 1 tsp cumin
- 100 ml red wine
- 400 g canned tomato (crushed or chopped)
- 3 bay leaves
- salt
- pepper
- extra virgin olive oil
Instructions
- Heat a deep pot over medium heat and add the olive oil. Sauté the onions for about 2 minutes until they begin to soften.
- Add the cuttlefish and cook for another 2 minutes, stirring with a wooden spoon.
- Add the tomato paste, allspice, and cumin. Stir well and cook for about 1 minute to release the aromas of the spices.
- Deglaze the pot with the red wine and allow the alcohol to evaporate. Add the canned tomatoes, bay leaves, salt, and pepper and stir well.
- Reduce the heat and let the stew simmer gently for about 40 minutes, stirring occasionally, until the cuttlefish becomes tender and the sauce thickens.
- Once ready, serve the stew hot and enjoy.
Notes
Related: Homemade Black Spaghetti w/ Sea Urchins, Ricotta & Cuttlefish
Related: Grilled Sea Bass (Greek Style)
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Related: Fried Calamari with Tartar Sauce
