Ingredients
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1 1/2 kg Cuttlefish cleaned (optionally, with the ink) cut into 4 pieces
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2 tbsp Olive oil
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2 medium sized Onions, cut into thin slices
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20 Cherry Tomatoes, cut in half
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1 cup of dry White Wine
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1 cup of Water
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2 Bay Leaves
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1 stick of Rosemary
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1 Vegetable stock cube
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Salt
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Ground Black Pepper
Instructions
Pour the olive oil into a saucepan and sauté the onion until soft. Add the cuttlefish and cook over medium-high heat for 5 minutes. Add the cherry tomatoes, bay leaf, rosemary, vegetable stock cube, season with salt and pepper and mix. Continue cooking for another 5 minutes and add the wine. Continue cooking for another two minutes until the alcohol evaporates, add the water and simmer until the cuttlefish are cooked for about 20 – 25 minutes.
In the meantime, place another pot over medium-high heat, pour the olive oil and add the vermicelli. Cook until light brown and add the cherry tomatoes. Stir and continue cooking for another 2-3 minutes. Next, add the bulgur wheat, the vegetable stock cube, season with salt and pepper and add the water. Cook to boiling point and cover the pot. Remove from heat and set aside for 15 – 20 minutes until cooked and all liquid has been absorbed.
Finally, serve the Cuttlefish together with the bulgur pilaf.
