A perfect meze for ouzo or tsipouro
Clean and cut the cuttlefish.
Chop the garlic, the tomatoes, the peppers.
Add olive oil in a deep pan and let it heat up.
Fry the cuttlefish just enough to give it some color and remove it from the pan.
Fry the onion and gradually add the peppers, garlic, puree and add the ouzo or white wine
Add the spices and the bay leaves
Once the alcohol has evaporated, add the tomato
After 2-3 minutes, add the cuttlefish, oregano, salt and pepper
Add boiling water and boil half-covered for about 90 minutes until the sauce thickens.
For 1 kg of cuttlefish
2 medium onions, finely chopped
3 or 4 garlic cloves, finely chopped
2 red peppers
60 ml olive oil
2 bay leaves
600 g fresh tomatoes
1 tbsp tomato paste
1 tsp cumin seeds
4 or 6 grains of allspice
salt & pepper
1 shot of ouzo
500-600ml of water