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Stuffed cuttlefish


1 kg cuttlefish
1½ kg spinach
1 bunch of fennel
3 onions
1 cup oil
3 ripe tomatoes
1 cup red wine
Salt, pepper



Prepare the cuttlefish, removing the hard parts and the ink. Wash them and leave to drain. Prepare, wash and chop the spinach into large pieces. Sauté for 5 minutes in half of the oil with 1 finely chopped onion. Now stuff the cuttlefish with the spinach. Close them carefully and place them in a pan with the remaining oil and chopped onions. Sauté for a few minutes and then ‘quench’ with the wine. A few minutes later, add the chopped tomatoes, finely chopped fennel, seasonings and a little water. Leave to cook over a low heat until the cuttlefish are tender.


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