Cooked tender and creamy! 🐙 🧅 🧄
Method
Place the cuttlefish without oil in a pot and leave them until they drink their liquid
Remove them from the pot
Pour olive oil into the pot and let the onions soften
Cut the cuttlefish in half while the onion softens
Add the garlic to the onions and after 1 minute add the tomato puree
Add the spices and deglaze with retsina
As soon as the alcohol evaporates, add the vinegar and let it boil for a minute
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
Halfway through boiling, add salt and pepper and mix
Ingredients
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
