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Cuttlefish stew with onions

Cooked tender and creamy! 🐙  🧅 🧄


  1. Place the cuttlefish without oil in a pot and leave them until they drink their liquid

  2. Remove them from the pot

  3. Pour olive oil into the pot and let the onions soften

  4. Cut the cuttlefish in half while the onion softens

  5. Add the garlic to the onions and after 1 minute add the tomato puree

  6. Add the spices and deglaze with retsina

  7. As soon as the alcohol evaporates, add the vinegar and let it boil for a minute

  8. Add the cuttlefish with their juice, the bay leaves and the tomato and leave on medium heat, half covered, for about 45 minutes until it softens

  9. Halfway through boiling, add salt and pepper and mix


1 kg cuttlefish 

700 gr onions  

400 gr peeled tomatoes 

3-4 cloves of garlic 

2 bay leaves 

100 ml olive oil 

100 ml white wine (retsina) 

50 ml of vinegar 

1 tbsp tomato paste 

1 tsp cumin seeds 

8 allspice grains 

8 cedar woodpeckers 

salt + pepper 

chili optional

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