Cuttlefish with Wine sauce (Soupies Me Krassi)
Cooked this way, with the sweetness of the onions added and the smoothness of the white wine, it becomes a delicacy which wins over even the sceptics. Served on its own with fresh bread, it makes an unusual but excellent first course for four, or served on a plain white rice it can be a main course.
1 or 2 cuttlefish, about 3 lb (1.5 kg before it is cleaned)
10 oz (275g) sliced onions
4 oz (120ml) olive oil
1-2 glasses white wine
1/4 pint (150ml) water
1-2 inkbags from the cuttlefish
salt and black pepper
4 tablespoons finely chopped parsley
Wash and strain the cuttlefish. Keep inkbags in a small cup separately.
saute the onion in the olive oil, in a saucepan.Add the cuttlefish pieces as soon as the onion starts to change colour. Saute, stirring all the time as it easily sticks, until all the water it produces evaporates and the cuttlefish start to change colour too. This process takes about 15 minutes all. Add the wine slowly and when the steam subsides, add the water and the inkbags and stir to dilute them. Season cover and cook very slowly, stirring occasionally, for about 30 minutes. If it becomes too dry in the meantime and sticky, add a little water. It should be left only with its oil and a sweet pulp that the onions have disintegrated to.
Sprinkle the parsley at the end of the cooking, stir and serve, either its own or on top of plain, white rice.
Cuttlefish with rice
Alternatively, cook the rice with the soupies, whereupon it becomes impregnated with the delicious sea juices and acquires an almost smoky flavour. In this case there are two versions. One with tomatoes and the other without. Both are exquisite.
Proceed exactly as above up to the stage that you add the wine. Once it has evaporated, Add 2-3 small sliced tomatoes (if you want to use them) and 1/2 pint (300ml) hot water.Cook for 10 minutes and add 4 oz (100g) long grain rice or yellow Italian rice, the parsley and more seasoning, stir, cover and cook slowly until the rice has absorbed all the water, about 20 minutes.
Cuttlefish with spinach
A very unusual but absolutely delicious dish, which in Greece is served as a main course.
1 1/2 lb (675g) fresh spinach
1 cuttlefish, about 2 lb (1kg) or over
1 medium onion, finely sliced
4oz (120ml) olive oil
1 glass white wine
1/4 pint (150ml) water
1-2 inkbags from cuttlefish (optional)
salt and pepper
Wash the spinach and strain squeeze it very lightly and shred coarsely. Keep aside. Clean and wash the cuttlefish slice it into 1 in wide elongated strips and divide the tentacles into smaller sections. Strain.
Saute the onion in the olive oil for few minutes until it starts to change colour, add the cuttlefish and saute until all the water it produces has evaporated. Stir continuously as it sticks easily at this stage. When the cuttlefish starts to change colour, Add the wine slowly and shortly afterwards the water and the inkbags. Season, cover and cook slowly for 20-30 minutes. Stir occasionally, in order to avoid sticking.When the cuttlefish tender enough, at the end of its cooking time, add spinach, more seasoning, stir to amalgamate the taste and juices, cover and cook for 6-8 more minutes. Serve with fresh brown bread and some white feta cheese.