Stuffed Cuttlefish with pine nuts & rice
Preparation 1. Wash cuttlefish and remove head and tentacles without tearing skin. 2. Rinse well. 3. Finely chop the head and tentacles. Cooking 1. Heat 1 tbsp.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at krinos.ca.
Ingredients
- • 3-4 cuttlefish (approx. 300g each)
- • 5 tbsp. Krinos Extra Virgin Olive Oil
- • 1 tbsp. water
- • 4 onions, chopped
- • 1 green pepper, chopped
- • 1/2 kg tomatoes, chopped
- • 2 tbsp. pine nuts
- • 2 tbsp. blackcurrants
- • 1 cup short-grain rice
- • salt
- • 1/2 tsp. cumin
- • 1/2 cup parsley, finely chopped
- • 4 tbsp. ouzo
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Stuffed cuttlefish
incrediblecrete.gr
Stuffed Cuttlefish | Cychefs | Recipes | Cookery Books
cychefs.com
Cuttlefish or octopus with rice
incrediblecrete.gr
Cuttlefish Stew Recipe
giallozafferano.com
Cuttlefish with spinach
bigoven.com
Cuttlefish with Peas | USA
pomi.us.com
Cuttlefish with Spinach (Soupies Me Spanaki)
chopped.com
Cuttlefish with peas
identitagolose.com