Cuttlefish and Rice

You will love this dish, not only for its esthetic perfection, but also for its savory completeness. Mobilize your imagination into finding ways to present it and, I assure you, it will be a success at your table.

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  • 1 kg fresh cuttlefish
  • 1 onion,grated
  • ½ cup oil
  • 1 small cup dry white wine
  • a little bit of salt
  • a lot of black pepper
  • 1 measure rice


Clean the cuttlefish, remove the small ink bags, carefully, not to break them and put them in a bowl.

Wash them well and cut them into thin slices, like the cuttlefish’s tentacles so that they are uniform.

Put in a shallow saucepan three tablespoon oil and add the onion, stir carefully, so that it is sautéed but not burnt, add the cuttlefish and stir for a while.

Add the wine and the rest of the oil, the pepper, a pinch of salt and water.

Also add half of the ink (you can put all of it but it will become heavy).

Stir well and cover the saucepan.

Let the food cook slowly until the cuttlefish are soft and they remain with their sauce.

Meanwhile, prepare the rice.

Wet and shake a mould, put the rice in it, remove the mould and put the rice on a platter and place in the center or around it the cuttlefish.

Sprinkle with parsley.


Serve it with a green salad with a lot of dill and fresh onions. Make sure that the cuttlefish are fresh, because from the frozen ones, their ink does not dye, it is slightly gray and unpleasant.
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