Cuttlefish Stifado<br /><span class='sec-title-text'>Traditional Greek Cuttlefish and Onion Stew</span>

Ingredients

• 1 kg cuttlefish
• 1 kg onions or pearl onions
• 1/2 cup olive oil
• 1 can tomato sauce
• 1 cup red wine
• 3 bay leaves
• 15 peppercorns
• 10 allspice berries
• 1/2 tsp cumin
• Salt and pepper

Instructions

Clean and wash the cuttlefish, then cut the body and tentacles into pieces.

Remove the innards and the internal bone from the body and cut it into pieces.

Between the tentacles there is a small beak which you remove. Discard the eyes and cut the tentacles into smaller pieces.

Peel the onions and slice them. If using pearl onions, soak them in lukewarm water first so they peel more easily.

Heat the olive oil and sauté the cuttlefish for a few minutes. Then add the onions and continue sautéing until softened and glossy.

Add the bay leaves, peppercorns, allspice and cumin. Pour in the wine and let it boil for 5 minutes.

Add the tomato sauce, salt and pepper. Pour in enough water to cover the ingredients and simmer until the cuttlefish and onions become tender and the sauce thickens.

For the pressure cooker, we add only 1/2 cup water because the onions release plenty of liquid. Cooking time is about 10–15 minutes.