A fantastic recipe taken from a fisherman in Greece for cuttlefish stew with spring onions in a tomato sauce.
If you can't find cuttlefish, try this with calamari.
You can find photos and whole story here.
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.
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