cuttlefish recipes greek

Strain.Saute the onion in the olive oil for few minutes until it starts to change colour, add the cuttlefish and saute until all the water it produces has evaporated.

Fried cuttlefish greek recipe com food stuffed cuttlefish cooking in plain greek cuttlefish plaki greek your food fisherman s cuttlefish stew with spring onions socraticfood. Rinse the cuttlefish, separate the tentacles from the main body, remove the ink sack, cut in strips and rinse thoroughly. Keep aside. This is a recipe that uses the ink from the fish in the rice. Check from time to time, and if the liquids tend to evaporate completely add a little hot water.Add the rest of the wine, parsley, freshly grated pepper and salt and simmer uncovered for 5-10 more minutes until the alcohol has evaporated and liquids are reduced by half.cuttlefish in one and a half inch square pieces approximately. Tweet. When the cuttlefish starts to change colour, Add the wine slowly and shortly afterwards the water and the inkbags. Oct 20, 2017 - Recipe is taken from the Summer special edition. If you wish, you can detach it carefully, so as not to break it, rinse it and put all the sacs of ink in a small plastic container and freeze them. They’d use herbs harvested from the nearby mountains, local fruits, fresh meat/seafood and wild greens.I believe that the secret of Cretan cooking is treating your limited ingredients with respect. Once it has evaporated, Add 2-3 small sliced tomatoes (if you want to use them) and 1/2 pint (300ml) hot water.Cook for 10 minutes and add 4 oz (100g) long grain rice or yellow Italian rice, the parsley and more seasoning, stir, cover and cook slowly until the rice has absorbed  all the water, about 20 minutes.A very unusual but absolutely delicious dish, which in Greece is served as a main course.Wash the spinach and strain squeeze it very lightly and shred coarsely.

First you pull and detach the tentacles from the body. Then add the rice, the spinach, the dill, the parsley, salt and pepper and half a cup of water. Email. Pinterest.

Related Articles. This dish reminds me a lot of home… Every time I make During the past years, when my grandma was still young and my mom just a little girl, people in Crete didn’t have a lot of amenities. Take each cuttlefish sack and fill it with the rice mixture, leaving some room for the rice to expand. (plus some salt and pepper obviously… please, freshly grated pepper). Spinach offers up lots of iron, the cuttlefish providing protein and classic Greek flavours prevai: fresh dill, bay leaves, Greek olive oil and fresh lemon juice to give the dish some pop.

Rinse and clean the cuttlefish and let dry on a collander.On high heat, saute the onion with the olive oil for 1 minute or until translucent.Reduce heat to low and simmer covered until tender (about 30-45 minutes). Authentic and traditional Greek recipes as they are cooked locally in the country Authentic Greek Recipes Traditional Greek food as cooked by Greek mothers!! Women had to walk to the nearest stream to wash their family’s clothes and  had to start a fire in order to cook everyday meals (makes you love your kitchen stove a little more, right? Let them simmer gently for about one hour, until the cuttlefish are tender and the sauce has thickened. Season, cover and cook slowly for 20-30 minutes. I’m rested, re-invigorated and ready to take on life once again.

Cooked this way, with the sweetness of the onions added and the smoothness of the white wine, it becomes a delicacy which wins over even the sceptics. When the cuttlefish starts to change colour, Add the wine slowly and shortly afterwards the water and the inkbags. Keep aside.

It’s best served with some fluffy rice, french fries or mashed potatoes.

Many (if not all) the monastic cookbooks I’ve read include a cuttlefish and spinach recipe.

I visit… A few quality ingredients combined the right way, will enhance each other’s flavor and create an amazing dish.For this cuttlefish stew recipe, some cuttlefish, onions, a little wine and parsley will work wonders! The whole cleaning procedure may seem a bit ‘yacky’ but once you get the hang of it, it is as easy as pie.

Mar 20, 2017 - Yes, I am back from Greece.

Season with salt and pepper.Take each cuttlefish sack and fill it with the rice mixture, leaving some room for the rice to expand. Add the chopped onion and let it sizzle for 5'. Close the opening with a toothpick.