Cuttlefish with olives

  • 1 kilo small cuttlefish
  • 380gr small onions
  • 250gr tsakistés olives or neratzoeliés
  • 1 wine glass EXTRA VIRGIN OLIVE OIL
  • Salt and pepper 250gr firm red tomatoes


Rinse and clean the cuttlefish as required and cook them in their liquid. Add the wine and let boil. Add the salt, olive oil, pepper and grated tomatoes. Bring to a boil, clean the onions and add them either in half or whole, if very small. When the onions and the cuttlefish are almost done, add the olives. Cook over moderate heat. Serve with French fries.

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