Published: 18-May-2012 (18:06); Viewed: 5731; Difficulty: 3 out of 10
Cuttlefishes are very popular in many countries around the world. This recipe is adopted from Greek cuisine (σουπιές κρασάτες) and very similar to many meat stews and ragouts. During cooking, cuttlefishes loose plenty of water, therefore for one portion it is necessary to take at least half kilo of fresh cuttlefishes.
All ingredients will be given for one large portion.
Small cuttlefish. Half kilo. Defrost them slowly.
Onion. Two medium sized fruits.
Tomatoes. Two medium sized fruits.
Garlic. Two cloves.
Lemon grass. One stick.
Red wine. 100 ml.
Olive oil. 1-2 tbsp to roast onion.
Sugar. 1 tbsp.
Salt 1/2 tsp
Milled black pepper. ¼ tbs.
Green parsley. Few branches.
While cuttlefishes defrosted, prepare all the vegetables. Slice peeled onion. Chop peeled tomatoes. Clean lemon grass. Crush peeled garlic.
In a large frying pan, slightly roast onion with olive oil.
Add all other vegetables, spices and wine into a roasting pan.
Add cuttlefishes, stir well bring to boil and reduce heat. Cover with lid.
Simmer for approximately 40 minutes, or until cuttlefishes will be very tender.
Add chopped parsley and simmer for 5 minutes. That it. The dish is ready and you can either serve as a soup, or rid out of excessive liquid and serve as a ragout.