(serves 4 as a meze plate)
1 kg. of baby cuttlefish, gutted and cleaned, patted dry
1 medium onion, sliced
the tops of 2 scallions, chopped
3 cloves of garlic, minced
1/3 cup olive oil
salt and pepper to taste
dried Greek oregano
juice of half a lemon
- Place your skillet over medium-high heat on your stovetop and add your olive oil. Add your cuttlefish and saute for 15-20 minutes and simmer until most of the water has evaported.
- Add the onions and garlic and reduce to medium. Add enough water to just cover the cuttlefish and simmer for another thirty minutes (or until tender).
- Adjust seasoning with salt and pepper, squeeze the lemon juice toss in the scallion tops and sprinkle with some dried Greek oregano.
- Serve with some pickled vegetables, drizzle with some extra-virgin olive oil and serve as part of array of mezedes.
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