Cuttlefish With Saffron and PotatoesApr 15th, 2009 | By Peter Minakis | Category: Greek, Greek Wine, Herbs, Main, Recipes, Seafood
Cuttlefish are an under-appreciated member of the cephalopod family. It’s cousins the octopus and squid seem to get all the attention at the party. The cuttlefish can be quickly grilled over high heat or braised until fork tender.
The next time you visit your fishmonger, ask him/her if they have any cuttlefish. Chances are they will have some, be it fresh or frozen. The cuttlefish that I’ve seen here in the market are either large or very small…fork-sized pieces.
Cuttlefish are totally Lent-friendly – no blood, which means fair game and good eats during this fasting period. This recipe comes from the book, The CompleteÂ Book of Greek Cooking and as my own added touch, I added some saffron threads for that added brilliant yellow colour.
When seeking out cuttlefish, look for pre-cleaned ones as they are a little trickier to clean than say, squid.
This dish was quite filling, accompanied by a slice of bread and a salad and I would have no problem cooking this again on a “fish Friday” kind of day.
So, the next time you’re hankering for seafood, try some cuttlefish. They are cheap, sustainable source of seafood, easy to cook and always tender and delicious!
Cuttlefish With Saffron and Potatoes
approx. 1 kg. of cuttlefish (fresh or thawed from frozen), cleaned by your fishmonger
1/3 cup olive oil
1 large onion, chopped
1/2 cup dry white wine
pinch of saffron threads
enough water to cover the contents in the skillet
(approx 1 cup)
4 large potatoes, cubed
4-5 scallions, chopped
fresh lemon juice
1/3 cup chopped fresh dill
sea salt and ground pepper to taste
- Rinse and drain the cleaned cuttlefish. If baby cuttlefish, leave whole but if large, cut them into rings.
- Place a large skillet on your stovetop over medium heat, add the oil and your onions and saute for about 5 minutes to soften. Now add the cuttlefish and saute until all the water that’s rendered from them has evaporated and the flesh starts to turn colour (10-15 minutes).
- Pour the wine saffron thrreads and simmer until most of it has evaporated. Now add the potatoes, scallions and enough water to almost cover the contents. Bring to a boil, cover then reduce to braise for about 40 minutes or until the cuttlefish and potatoes are fork tender.
- Adjust seasoning with salt and pepper, add your chopped fresh dill and squeeze some fresh lemon juice to taste.
- Serve hot with some crusty bread and a dry white wine. Try a Tselepos Moschofilero.
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Â© 2007-2009 Peter Minakis
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© 2009, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.