Traditional Greek Cuttlefish Stew
This traditional Greek cuttlefish stew combines tender seafood with slow-cooked onions, tomatoes, and warm spices, creating a rich and comforting Mediterranean dish.
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
Chef's Tip: If the cuttlefish releases too little liquid during cooking, add a small amount of water to prevent the stew from drying out.
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