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Cuttlefish in a rich tomato sauce

A perfect meze for ouzo or tsipouro


  1. Clean and cut the cuttlefish.

  2. Chop the garlic, the tomatoes, the peppers.

  3. Add olive oil in a deep pan and let it heat up.

  4. Fry the cuttlefish just enough to give it some color and remove it from the pan.

  5. Fry the onion and gradually add the peppers, garlic, puree and add the ouzo or white wine

  6. Add the spices and the bay leaves

  7. Once the alcohol has evaporated, add the tomato

  8. After 2-3 minutes, add the cuttlefish, oregano, salt and pepper

  9. 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

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