Cuttlefish in wine

Cuttlefish in wine

Soupies krasates
Title in Greek: 
Σουπιές κρασάτες
Recipes Categories: 
Cuttlefish in wine
Preparation Time: 
15 minutes

1 Kilo (2 ¼ lb) cuttlefish, cleaned
150 ml olive oil
1 Kilo (2 ¼ lb) onions, thinly sliced
6 garlic cloves, finely chopped
3 tablespoons tomato paste
1 cup (250 ml) white wine
2 bay leaves 
3 allspice berries 
10 black peppercorns
Half teaspoon sugar

Cooking Time: 
90 minutes
Cooking Directions: 

- If the cuttlefish are small, leave them whole. Cut large cuttlefish crosswise into rings. Rinse and drain well. 
- Heat the oil in a heavy pan. Add the onions and garlic and cook over low heat, stirring occasionally, for about 5 minutes, until softened and translucent. 
- Add the cuttlefish, partially cover, and cook until all the liquid has evaporated. Combine the tomato paste and wine, stir well, and pour the mixture over the cuttlefish. 
- Add the bay leaves, allspice berries, peppercorns, and sugar, stir well, cover, and simmer over medium heat for about 1 and a half hours, until the cuttlefish is tender and the sauce has reduced and cooked down almost to the oil. 

Squid or octopus can be used instead of cuttlefish. If using squid, follow the recipe above. 
If using octopus, it should first be blanched in a mixture of water and vinegar for a couple of minutes, then peel off the skin. Cut it into bite-size pieces and proceed as for the cuttlefish. 
As octopus requires longer to cook, it may be necessary to add more water. Simmer until the octopus is tender and the sauce has reduced.

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