Cuttlefish in wine

Name: Cuttlefish in wine
Yield: 4-5 servings
Cuisine: British
Ingredients: 1 kg cuttlefish; 1 kg dry onions cut into very thin slices; Oil (about 1 cup or less); 4-5 cloves garlic cut in half and with the germ removed; 1 cup dry white wine; 3 tbsp tomato paste dissolved in a little water; 1-2 bay leaves; 2-3 grains of allspice; 1 little sugar; salt and pepper

Cookpad Greece @cook_8238176

Greece

A perfect recipe for Lent and not only!!

Recipe by MABO

A perfect recipe for Lent and not only!!

Recipe by MABO

Cookpad Greece @cook_8238176

Greece

A perfect recipe for Lent and not only!!

Recipe by MABO

A perfect recipe for Lent and not only!!

Recipe by MABO

Saved

Ingredients

4-5 servings

1 kgcuttlefish
1 kgdry onions cut into very thin slices
Oil (about 1 cup or less)
4-5 clovesgarlic cut in half and with the germ removed
1 cupdry white wine
3 tbsptomato paste dissolved in a little water
1-2bay leaves
2-3grains of allspice
1little sugar
salt and pepper

Saved

Steps

1

Clean the cuttlefish separating the head from the mantle and discard the ink sac, the cuttle, the beak, the eyes and the skin.
2

Rinse thoroughly, cut into pieces and set them aside in a strainer to drain.
3

Heat the oil well in a pot and sauté the onions and garlic until they are tender. Make sure that the garlic doesn't brown too much because it gets bitter.
4

Add the cuttlefish and stir until they absorb all their liquids.
5

When they are left with just the oil, stir in the wine. Let them boil for a while in the wine until the alcohol evaporates.
6

Then add the rest of the ingredients to the pot, cover with the lid and simmer until only the oil and very little liquids are left.
7

Serve and bon appétit.