Stewed Cuttlefish with Wine and Ink
1995, end of summer, Larnaca. Kypros – my fiancé now – goes with my father to the harbor to buy fresh cuttlefish with their ink. When they return, my mother takes them and prepares them 'kathistes'. We all dig into the food, their deliciousness is unsurpassed, and we don't care at all that our teeth turn black. On the contrary, we enjoy it and tease each other. Every time I make 'kathistes' cuttlefish at home, I inevitably recall those carefree family memories from the past…
- Prep
- 15 min
- Cook
- 1 h 45 min
- Total
- 2 h
- Serves 6
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INGREDIENTS
- 2 kg cleaned cuttlefish with their ink
- 3 cups (420g) onions, finely chopped
- ½ cup (115ml) olive oil
- 2 bay leaves
- 1 teaspoon (4g) crushed black peppercorns
- 5 - 6 cloves
- 1 cinnamon stick
- 1 ½ cups (375ml) dry red wine
- a pinch of salt (if needed)
METHOD
- Rinse the cuttlefish and cut their bodies in half, then divide each piece into 2 or 3 parts depending on the size of the cuttlefish. Cut the head and tentacles into 2 - 3 pieces.
- In a pot, add the olive oil and sauté the onions for 10 minutes. Add the cuttlefish and continue sautéing for about 5 minutes. Add the bay leaves, black peppercorns, cloves, and cinnamon. Bring the dish to a boil, cover the pot, and simmer over low heat for 1 hour. Uncover the pot, add the wine, and stir. Take the ink sacs and pierce them with a knife over a cup.
- Empty them and add 1/3 cup (85ml) water. Stir to dissolve the ink and strain it over the cuttlefish to avoid any sand that might be in the ink. Cover the pot and simmer for another 30 minutes. Uncover the pot and continue cooking until all the liquids from the dish have evaporated. If needed, add a little salt.
