Seafood Dishes

(serves 6)

Cuttlefish with fennel and green olives

Ingredients

1 1/2 kilos cuttlefish, cleaned
5 spring onions, finely chopped
1 glass EXTRA VIRGIN OLIVE OIL
1 glass white wine
1/2 kilo fennels, finely chopped
5 tomatoes, grated
salt and pepper
1/2 kilo tsakistés green olives
Ink from three cuttlefish
2-3 cloves of garlic

Preparation

Clean and cut the cuttlefish. Saute with garlic and spring onion and extinguish with wine.
Add the fennel, tomatoes, olives, salt, pepper and ink dissolved in 1/2 glass of water and boil over low heat for about 20 minutes.