How to cook cuttlefish (easy Greek recipe)
This Greek stovetop cuttlefish braises in white wine and olive oil until tender in under an hour, delivering a simple, authentic Mediterranean dish perfect for rice or potatoes.
This Greek stovetop cuttlefish braises in white wine and olive oil until tender in under an hour, delivering a simple, authentic Mediterranean dish perfect for rice or potatoes.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Rinse and clean the cuttlefish and let dry on a collander.
On high heat, saute the onion with the olive oil for 1 minute or until translucent.Add the cuttlefish, bay leaf and stir. They will water out. Wait until all of the water is evaporated, and add one cup of wine.
Reduce heat to low and simmer covered until tender (about 30-45 minutes). Check from time to time, and if the liquids tend to evaporate completely add a little hot water.
Add the rest of the wine, parsley, freshly grated pepper and salt and simmer uncovered for 5-10 more minutes until the alcohol has evaporated and liquids are reduced by half.
Turn off the heat and serve. Eat.
Cool and refrigerate in an airtight container for up to 3 days; reheat gently on low heat with a splash of water to restore the sauce.
Simmer covered for 30-45 minutes until the flesh is tender and easily pierced with a fork. Check periodically to ensure liquid hasn't evaporated completely; add hot water as needed.
Yes, but squid cooks faster (15-20 minutes instead of 30-45). Check tenderness frequently to avoid overcooking it to rubber.
The recipe calls for white or rosé wine. Use a dry or off-dry variety you'd drink; avoid overly acidic or expensive bottles since alcohol evaporates during cooking.
Rinse the whole cuttlefish under cold water, remove the inner shell and ink sac, then cut into 1.5-inch square pieces (heads can stay whole or halved). Drain on a colander before cooking.
Yes. Cool completely and refrigerate for up to 3 days in an airtight container. Reheat gently on low heat with a splash of water to restore sauce consistency.
