Greek cuisine · Fish & Seafood

Soupies Krasates

Cuttlefish braised tender in red wine with onions and bay leaf, until the liquid has reduced dark and syrupy.

Ingredients · for 4 servings

• 800 g cuttlefish (cleaned)
• 3 onions
• 4 cloves garlic
• 250 ml red wine
• 1 tbsp tomato paste
• 3 bay leaves
• 1 tsp sugar
• 1 tbsp red wine vinegar
• 6 tbsp olive oil
• 1/2 bunch flat-leaf parsley
• salt, pepper

Instructions

1. Rinse the cuttlefish, cut into 3 cm wide strips and pat very dry; cut the onions into thin half-rings and crush the garlic.
2. Heat 4 tbsp olive oil in a heavy pot and sear the cuttlefish strips over high heat for 5 min, until the released water has evaporated and they take on color.
3. Add the onions and braise over medium heat for 10 min, until they collapse noticeably and smell sweet, then sauté the garlic and tomato paste for 2 min.
4. Deglaze with red wine and vinegar, add bay leaves, sugar and pepper and boil uncovered for 3 min so the alcohol evaporates.
5. Pour in 150 ml hot water and braise covered over low heat for 40–45 min, until the cuttlefish is tender and can be pulled apart with a spoon.
6. Remove the lid, reduce the liquid uncovered for 8–10 min, until it glistens dark and coats the cuttlefish, season with salt, finish with the remaining olive oil and parsley, and serve with bread.