Cuttlefish Stew with Scallions and Fresh Tomato (a fisherman's secret)

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.

bon appetit