From a recipe leaflet of the Greek company "KALLIMANIS",
specialised in frozen fish and seafood products
specialised in frozen fish and seafood products
Ingredients (for 4 people):
1Kg of frozen cuttlefish
1 medium yellow onion, cut in thick slices
1-2 cloves of garlic, cut in thin slices
3 tbsp of finely chopped flat-leaf parsley
1 bay leaf
1/4 tea-cup of olive oil
1/2 tea-cup of white dry wine
1/2 tbsp of tomato paste
1 lemon, the juice
salt
pepper
1 tbsp of all-purpose flour
Method:
Defrost the cuttlefish according to the instructions on the package. If the cuttlefish are not prepared then wash and clean of the internal organs and discard the bone. Split the head and the tentacles, remove the mouth and cut into big chunks. Dry well with kitchen paper.
Put the cuttlefish in a medium pot, cover with the lid and boil on medium heat without adding any water in (their own juices will be released).
When the cuttlefish changes colour and the juices are evaporated, add in the pot the onion, the garlic and the tomato paste. Stir for 1 minute and then add the olive oil, the bay leaf and season with salt and pepper.
Sauté the ingredients until they are slightly coloured and then pour over with the wine. Add in the pot the parsley and enough water to cover the cuttlefish. Cover with the lid, turn the heat to medium-low and simmer for about 30-40 minutes or until the cuttlefish are tender.
In a small bowl mix the flour with the lemon juice and add into the pot. Gently shake, holding by the pot handles, so the lemon will coat the food inside. Continue simmering until the sauce is thickened and then take off the heat.
Serve while it is still hot along with fried potatoes or white rice pilaf.
1Kg of frozen cuttlefish
1 medium yellow onion, cut in thick slices
1-2 cloves of garlic, cut in thin slices
3 tbsp of finely chopped flat-leaf parsley
1 bay leaf
1/4 tea-cup of olive oil
1/2 tea-cup of white dry wine
1/2 tbsp of tomato paste
1 lemon, the juice
salt
pepper
1 tbsp of all-purpose flour
Method:
Defrost the cuttlefish according to the instructions on the package. If the cuttlefish are not prepared then wash and clean of the internal organs and discard the bone. Split the head and the tentacles, remove the mouth and cut into big chunks. Dry well with kitchen paper.
Put the cuttlefish in a medium pot, cover with the lid and boil on medium heat without adding any water in (their own juices will be released).
When the cuttlefish changes colour and the juices are evaporated, add in the pot the onion, the garlic and the tomato paste. Stir for 1 minute and then add the olive oil, the bay leaf and season with salt and pepper.
Sauté the ingredients until they are slightly coloured and then pour over with the wine. Add in the pot the parsley and enough water to cover the cuttlefish. Cover with the lid, turn the heat to medium-low and simmer for about 30-40 minutes or until the cuttlefish are tender.
In a small bowl mix the flour with the lemon juice and add into the pot. Gently shake, holding by the pot handles, so the lemon will coat the food inside. Continue simmering until the sauce is thickened and then take off the heat.
Serve while it is still hot along with fried potatoes or white rice pilaf.
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