Cuttlefish in Red Wine (Soupies Krasato)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1.3 kg/3 lb cuttlefish, cleaned 4 tablespoons olive oil 1 large onion, chopped
2 cloves garlic, crushed 125 ml/4 fl oz red wine 3 large tomatoes, peeled and chopped
1/2 teaspoon sugar salt and freshly ground black pepper 2 tablespoons finely chopped flat-leaf parsley



1 Cut the cuttlefish bodies into thick strips and leave the tentacles intact.
2 Heat the oil in a deep frying pan. Add the onion and cook gently for about 10 minutes, until transparent. Stir in the garlic and cuttlefish, and cook over a low heat for 5 minutes. Add the wine, cuttlefish ink if available, tomatoes, sugar, and salt and pepper to taste. Cover and simmer gently for about 1-1/2 hours over a low heat until the cuttlefish is tender. (Cuttlefish will create its own liquid during cooking, but add a little water during the last stages if the sauce begins to catch on the base of the pan.)
3 Add most of the parsley and cook for 1 minute. Transfer to a warm serving bowl, sprinkle with the remaining parsley and serve hot.

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