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Step by Step Instructions
  • Step 1: Prepare the cuttlefish. Heat the olive oil in a saucepan. Add the onion and the finokio and sauté for 4-5 minutes until they soften. Add the cuttlefish and sauté for another 4-5 minutes until it changes colour and turns white. Pour in the wine and wait for 1 minute for the alcohol to evaporate.
  • Step 2: Add the tomato sauce, the salt, the pepper, the sugar, the bay leaves and 1 glass of water. Cook the cuttlefish for approximately 20-25 minutes until soft and almost ready.
  • Step 3: At this point add the barley-shaped pasta, the salt and pepper, and depending on the amount of liquid in the saucepan, add 1-2 glasses of water. Mix very well so that the pasta won't stick together. Add the fennel and cook for approximately 10 minutes until the pasta is soft but still al dente.
  • Step 4: Remove the saucepan from the heat and wait for 5 minutes until it cools off, and serve.
Ingredient List
  • 1/2Kg cuttlefish (cleaned and sliced)
  • 250g barley-shaped pasta
  • 100g extra virgin olive oil
  • 1 large onion (finely chopped)
  • 1 fennel bulb (finokio) (finely chopped)
  • 1/3 bunch of fresh fennel (finely chopped)
  • 100g white wine
  • 300g fresh tomato sauce
  • salt
  • ground black pepper
  • 1tsp sugar
  • 2 bay leaves

Cuttlefish with barley-shaped pasta and fennel

  • Preparation
  • Cooking
  • 4
A classic Greek dish, where cuttlefish is cooked in wine and tomato sauce, combined with traditional barley-shaped pasta.
Product Qty
Corinthian organic extra virgin olive oil «Koroneiki» "Ladolea" tin 16.9fl.oz
Tomato sauce with sweet red wine, from Attica "Simply Greek" 9.9oz
Gluten free orzo from Attica "Helios" 14.1oz
Sea salt grinder from Attica "Kollectiva" 9.03oz
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