Ingredients 1 kg cleaned cuttlefish ½ cup wine vinegar ¼ cup olive oil 2 coarsely chopped onions 2 clov. garlic 1 tbsp tomato paste 4 finely chopped tomatoes 3 potatoes, cut into pieces ½ cup green olives Salt Pepper Equipment Pot TAGS SAVORY CUTTLEFISH APPETIZERS MAIN COURSES LENTED FOOD Ingredients 1 kg cleaned cuttlefish ½ cup wine vinegar ¼ cup olive oil 2 coarsely chopped onions 2 clov. garlic 1 tbsp tomato paste 4 finely chopped tomatoes 3 potatoes, cut into pieces ½ cup green olives Salt Pepper Instructions Cut the cuttlefish into bite-sized pieces. Place them in the pot and leave them over medium heat to absorb all their liquids for about 10 minutes. When they dry, pour in the vinegar and let it evaporate completely. Add the olive oil and as soon as it heats up, add the onion. Sauté for 3-4 minutes and add the garlic and tomato paste. Stir the ingredients and add the tomatoes, a little salt, and plenty of pepper. Add half a liter of water (2 cups) and cover. Boil for 20 minutes. Cut the potatoes into bite-sized pieces and add them to the sauce. Continue boiling for another 20 minutes until the dish thickens. At the end, check the salt and add more if needed. Add the olives and shake the pot by the handles so that the potatoes don’t break down. Turn off the heat and let it rest for 10 minutes. When you turn off the heat, the pot should have enough sauce because it will dry out a lot afterward. We thank Zambeta Christodoulou Hatzidakis from Panteli, for the traditional recipe of Leros. TAGS SAVORY CUTTLEFISH APPETIZERS MAIN COURSES LENTED FOOD
