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Cuttlefish with potatoes and olives
Cut the cuttlefish into bite-sized pieces.
We put them in the pot and leave them on medium heat to drink all their liquid for about 10 minutes.
When they are dry, pour 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 the paste. Mix the ingredients and add a little salt and a lot of pepper to the tomatoes.
Add half a liter of water (2 fl.) and cover.
Boil for 20 minutes.
Cut the potatoes into bite-sized pieces and add them to the sauce.
We continue boiling for another 20 minutes until the food becomes honeyed.
At the end, check the salt and add more if necessary.
Add the olives and shake the pot by the handles so that the potatoes don’t melt.
Turn off the food and let it stand for 10 minutes.
When we turn off the stove, the pot must have enough sauce because it will be very dry afterwards.
We thank Zambeta Christodoulou Hatzidaki from Panteli, for the traditional recipe of Leros.