Cuttlefish Stew with Spring Onions in Fresh Tomato Sauce
Prep time
Cook time
Total time
A fantastic recipe for cuttlefish stew with spring onions in a tomato sauce. A priceless fisherman’s secret!
Author: Socratis
Recipe type: Main
Cuisine: Greek
Serves: 4
Ingredients
1 kg (35 oz) cuttlefish cut in small chunks (~ 2 inches long).
2-3 sweet and ripe tomatoes.
~ 30 spring onions cut in large pieces (together with the green parts).
1 onion coarsely chopped.
1 tablespoon tomato paste.
A generous pinch of oregano.
1 teaspoon of paprika.
½ cup of extra virgin olive oil (maybe a bit more).
½ cup of white wine.
1 teaspoon of salt, 1 teaspoon of pepper.
Instructions
Add the olive oil in a large pot on medium heat and start cooking the onion until it starts getting soft.
Add the cuttlefish pieces. Use a wooden spoon to stir from time to time. Let the cuttlefish release its juices, ~ 15 minutes.
Add the wine, stir well and let the alcohol evaporate, ~ 5 minutes.
Use a blender and create a smooth paste from the fresh tomatoes.
Reduce the heat to low. Add the fresh tomato paste, 1 cup of water, paprika, oregano, concentrated tomato paste, salt and pepper. Stir well, cover the pot and let it cook for ~ 1 hour.
Try the cuttlefish to check if it’s cooked enough (it should melt in your mouth). If not, add a bit of water, stir well and continue cooking for some more.
Add the spring onions, stir well and let them cook until they get soft and easy to eat (~ 15 minutes).
Enjoy with fresh bread and a large piece of Feta by the side.
Bon appetit!
Recipe by SocraticFood at https://socraticfood.com/cuttlefish-stew-with-spring-onions-in-fresh-tomato-sauce/