Ingredients
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1 kg cleaned cuttlefishAsk for their ink separately
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1 tablespoons olive oil
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1 medium-sized onion, finely diced
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1 tablespoons tomato purée
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1 cup dry white wine
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1 cup water
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2 bay leaves
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1 cinnamon stick
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2 cups orzo pasta (Kritharaki)
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3 cups vegetable stock
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½ teaspoon salt
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Ground black pepper
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Ingredients for the salad
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1 pack green salad
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2 pring onions, finely chopped
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2 pieces celery root, finely diced
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1/3 bunch fresh coriander leaves
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1 tablespoons tablespoon olive oil
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Zest of half a lemon
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Juice of half a lemon
Instructions
Purchase the cleaned cuttlefish from a Blue Island Fish Market
Heat the olive oil in a pan on a high heat, add the cuttlefish and fry them until all their liquid has gone. Next, add the onion, bay leaves, cinnamon stick, and stir. Put the cuttlefish ink in a glass, add a little water and stir with a fork to dilute the ink. Pour the ink into the pan. Cook until the onion has softened, then add the tomato paste and the wine. Add the cup of water and cook on a high heat until the cuttlefish are soft.
Next, add the pasta (orzo) and the vegetable stock, season to taste with salt and pepper, and stir well. Let it boil for 2 minutes, and then cover the pan with a towel and then the pan lid. Remove from the heat and leave for twenty minutes for the pasta to cook fully.
Put all the salad ingredients in a bowl and mix carefully.
Serve the pot-roast cuttlefish with the green salad.
From Chef Noel Christo Bassil
