in Greece

Cuttlefish (sepia) with rice

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Ingredients for 6 servings:

  • 1 kg squid(s)
  • 1 ½ cup(s) tomato juice
  • 1 cup(s) oil (olive oil)
  • 2 cups rice
  • 2 onions, finely chopped
  • salt and pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

soupies pilafi from Greece

Carefully remove the ink blisters from the squid. Place the ink and water in a container. Cut the squid into pieces and wash thoroughly. Sauté the onion in oil and add the squid. Pour in the tomato juice and season with salt and pepper. Let the dish simmer for about an hour. Then pour the water/ink mixture over the dish, adding a little more water. When the liquid boils, add the rice and cook over low heat until tender.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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