Skip to content

Cuttlefish and onion stew

September 23, 2012

Sweet like honey.

Soft and tender.

Rich and full of flavors.

Earthy but sea based.

Spicy and warm.

Easy and simple.

Tasty and filling.

With lots of nice fresh bread for the thick sauce.

And feta cheese. Spicy. What a combination!

Take a nap afterwards.

That’s right.

Try it.

Just do.

By Cookbook Magazine, March 2001, recipe by MIME.COM


  • 500 gr cuttlefish cleaned and washed -fresh or frozen
  • 500 gr onion cut in slices
  • 250 gr fresh smashed tomatoes (or canned)
  • 20 ml vinegar
  • 1 tsp sugar
  • 2 bay leaves
  • 2 garlic cloves smashed
  • 1 bunch of finely chopped dill (I forgot to use it!)
  • olive oil
  • salt and pepper


  1. Cut cuttlefish to small bites and let them strain.
  2. Put in a casserole olive oil, let it heat and then pour the sliced onions and the smashed garlic until they become shiny.
  3. Add cuttlefish, stir for about 5′ and then add vinegar.
  4. Add all the other ingredients except for dill and let it be nice, soft and sweet at low heat, about 40′. If needed, add some water if the liquids are evaporated. Beware of the salt! Cuttlefish might be too salty on its own!
  5. Take it off the heat, add dill, stir and serve!
  6. Bon appetit!

Tips: you can use squids if you like. But if you do, then use white wine instead of vinegar. Oh. And don’t forget the dill like I did!

You might also like:

Stuffed squids with herbs

Shrimps with rosemary and garlic scented olive oil

2 Comments leave one →
  1. September 24, 2012 3:03 pm

    Looks delicous! Love cuttlefish

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: