Sunday, 23 November 2008
Cuttlefish with Potatoes or Rice (Soupyes)
Well, I thought it was about time we started having some seafood recipes, so here's the first one. The cuttlefish - or soupyes - can be eaten this way either with potatoes (see photo) or rice as a kind of risotto. Another easy Greek recipe to prepare!
1 ½ kg cuttlefish
1kg potatoes cubed or 2 cups risotto rice
1 whole garlic
1 cup olive oil
Salt and pepper
Remove the ink and the eye, rinse the cuttlefish extremely thoroughly and cut it into small pieces.
Put the olive oil into a shallow pan, add the garlic and start frying.
Add the cuttlefish and continue frying for another 5 minutes.
Add 1 litre of water plus salt and pepper and boil for 1 hour.
Then add either the potatoes or the rice and cook for a further 20 minutes.
By then the mixture will have thickened and you will have either a risotto or cuttlefish with potatoes.
Eat and Enjoy