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Cuttlefish with Potatoes

Cuttlefish with Potatoes

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1 kg Cuttlefish cleaned (Optionally with the Ink)
2 medium sized Onions cut into thin slices
5 Potatoes cut into slices
1 cup of dry white wine
1/2 cup of Olive Oil
2 bay Leaves
2 Cinnamon sticks
1/2 tsp dried Oregano
2 sprigs of Rosemary
• Chives or Parsley
• Salt
• Ground Black Pepper
1 cup of Water

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Cuttlefish with Potatoes

  • Main Course
Cooking Methods:
  • Portions: 4
  • Μέτρια




Place the potatoes, onions, rosemary, bay leaf, cinnamon, oregano, cuttlefish, wine, olive oil, water, salt and pepper on a baking tray and mix. Arrange the potatoes at the base of the pan with the cuttlefish on top.

If desired, the ink sack can be placed inside the cuttlefish, with caution not to burst, otherwise the food will absorb the ink and darken in color.

Finally, cover the baking tray with baking paper and aluminum foil.

Place in a preheated oven at 180 °C for about 1 hour and 10 minutes.

Garnish with fresh chives or parsley and serve.


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