In Greek: σουπιές κρασάτες, pronounced soop-YES krah-SAH-tes
The ingredients for this sauce are more commonly found in recipes for beef and rabbit stews, but they combine with the taste of cuttlefish to produce a delightful dish that’s a favorite in spring, when fresh cuttlefish abound in the Greek market. It can also be made with frozen cuttlefish.
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 50 minutes
- 4 1/2 pounds of fresh or frozen (defrosted) cuttlefish
- 5 medium onions, sliced in rings
- 3 bay leaves
- 1/4 teaspoon of sea salt
- 5 black peppercorns
- 7 ounces of dry red wine
- 2 tablespoons of olive oil
- 3 1/2 ounces of water
Clean the cuttlefish very well under cold running water. With a kitchen shears or sharp knife, cut into wide rings (they shrink when cooked).
Heat olive oil in a pot over medium-high heat. Add onions and sauté until translucent. Add cuttlefish and sauté until it turns white. Pour in the wine and stir. Add bay leaves, peppercorns, salt, and water. Stir once, cover, reduce heat to low and simmer for 1 1/2 hours.
- If using frozen (defrosted) cuttlefish, they require less cooking time, so check for doneness after 1 hour.