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Cuttlefish with Potatoes in Tomato

Cuttlefish with Potatoes in Tomato

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1.2kg cleaned Cuttlefish from one of the Blue Island Fish Markets
1/2 cup olive oil
6 large potatoes
2 onions, sliced
1 clove garlic
1 bay leaf
400gr tomato, finely chopped
Freshly ground pepper

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Cuttlefish with Potatoes in Tomato

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




Purchase the Cuttlefish cleaned and cut into pieces from one of the Blue Island Fish Markets. If desired, save the ink and add towards the end of the cooking.

Wash and dry the cuttlefish. Next, peel and slice the potatoes.

Slice the onions and finely chop the tomatoes.

In a wide pan, first put a layer of potatoes, then a layer of onions, then on top a layer of cuttlefish. Repeat the layers of ingredients, to allow the flavours to blend nicely.

Add the garlic and the bay leaf, then pour on the tomatoes. Finish off with the olive oil and season to taste with salt and pepper. Add water until all the ingredients are covered.

Place on a high heat until it starts to boil, then turn down the heat and allow to simmer gently for about thirty minutes, until the sauce thickens and the potatoes and cuttlefish have softened.

Bon appétit!



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