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How to cook cuttlefish in red wine, Greek style

Published: 20-May-2012 (19:37); Viewed: 2503; Difficulty: 3 out of 10

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How to cook cuttlefish in red wine, Greek style
Mediterranean style of cuttlefish cooking will give you a fine example of a bouquet of flavour. The unique mixture of spices of this dish will make it unforgettable, and you should try it at least once. One large cuttlefish (3 pounds) will give two servings.

step-by-step instructions

  1. Ingredients for two servings.
    • Large cuttlefish, 3pounds. Cleaned.
    • Tomatoes. 3 medium size fruits.
    • Onion. 1 medium size.
    • Lemon grass.
    • Garlic. 1-3 cloves.
    • Red wine. 100 ml. Use good full bodied red wine.
    • Olive oil. 1 tbsp.
    • Sugar. ½ - 1 tbsp.
    • Milled black pepper, ¼ tsp
    • Salt ¼ tsp

  2. Few word about cuttlefish cutting techniques, used by different chiefs. At the beginning, remove wings from the main body. Cut the main body into halves, from the head to tail.

  3. Score internal surface of the cuttlefish body with a diamond cut, with about 0.5 cm between cuts. All cuts should also be done at an angle to the surface.

  4. Cut scored meat into long, wide stripes, perpendicular to the body line.

  5. Another traditional way to cut large cuttlefish. Just cut the main body into a long stripes along the body, and then cut them in a few short bits. But enough about cutting, let's do cooking!

  6. Slightly roast onion with olive oil in a dip pan.

  7. Add cleaned lemon grass, chopped peeled tomatoes and pressed garlic.

  8. Add red wine.

  9. Add cuttlefish fillet. Sprinkle with salt and black pepper. Add sugar. Stir well the ragout. Bring to boil and simmer under the lid for about 1 hour.

  10. Serve with freshly chopped dill or/and parsley.



tips and tricks

  • After 40 minutes of simmering, check the tenderness of cuttlefish. Stop cooking if you think it is tender enough for you.
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tags: cooking with wine; cuttlefish; greek cuisine; mediterranean cuisine; ragout

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