Ask Cookix, your sous-chef

Asia Minor-Style Cuttlefish with Rice

This traditional dish, inspired by the culinary heritage of Asia Minor, combines tender cuttlefish with aromatic rice in a rich tomato-based sauce. The subtle warmth of cinnamon enhances the natural sweetness of the seafood, creating a uniquely comforting and flavorful meal. Historically, this dish was a staple in Greek households, particularly during fasting periods, as it is both satisfying and entirely plant-based. The combination of slow-cooked cuttlefish and perfectly infused rice results in a dish that is both hearty and elegant, making it ideal for family gatherings or special occasions. Garnished with fresh cherry tomatoes, it offers a vibrant contrast of flavors and textures, ensuring a delightful dining experience.

Main | Politiki | Dairy-Free | Egg-Free | Gluten-Free | Halal | Nut-Free | Soy-Free | Seafood Pilaf | Pot | Saucepan | Cuttlefish | Onion | Rice | Tomato | Boiling | Sautéing | Simmering | Stirring | Family Gathering | Festive | Slow
Time to complete

Prep

20min

Cook

1h 15min

Wait

0 minutes

Total

1h 35min

Ingredients (Makes 6 portions)

Ingredients

  • 1.2 kg (2.6 lbs) cuttlefish, cleaned
  • 2 large onions, grated
  • 400 g (14 oz) canned tomatoes, grated
  • 2 garlic cloves, minced
  • 2 tbsp fresh parsley, finely chopped
  • 400 g (14 oz) long-grain yellow rice
  • ½ tbsp sugar
  • ⅛ tsp ground cinnamon
  • 130 ml (½ cup) olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste

For Serving/Garnishing

  • 12 cherry tomatoes, halved
Nutrition Information (per 100g)
  • Calories: 120
  • Fat: 5
  • Protein: 10
  • Carbohydrates: 12
  • Fiber: 2
Directions

Cooking the Cuttlefish

  • 1. Place the cuttlefish and sugar in a pot, cover with water, and bring to a gentle boil over medium heat. Cook for 45 minutes or until the cuttlefish is tender. Drain, reserving the cooking liquid.

Preparing the Sauce

  • 2. In a separate pot, heat the olive oil over medium heat. Add the grated onions and sauté for 3-4 minutes until softened.

Building the Flavor

  • 3. Stir in the minced garlic, grated tomatoes, and chopped parsley. Allow the mixture to come to a boil, then add ½ cup (120 ml) of the reserved cuttlefish cooking liquid. Simmer for 10 minutes.

Combining the Ingredients

  • 4. Add the cooked cuttlefish to the pot, sprinkle with cinnamon, salt, and black pepper. Stir well and cook for 5-6 minutes.

Cooking the Rice

  • 5. Pour in 2½ cups (600 ml) of the reserved cuttlefish cooking liquid and add the rice. Stir, cover, and simmer for 20 minutes or until the rice is fully cooked and has absorbed the flavors.

Serving

  • 6. Serve the cuttlefish and rice hot, garnished with halved cherry tomatoes.
Cookix's Secrets

Alternative Cooking Method

  • Prepare the dish in a slow cooker for a more hands-off approach, allowing the flavors to meld over several hours.

Bold Flavor Enhancements

  • Add a pinch of smoked paprika or saffron to the rice for a deeper, more aromatic profile.

Cooking Tips

  • For extra depth of flavor, allow the cuttlefish to marinate in olive oil, garlic, and parsley for 30 minutes before cooking.

Healthier Version

  • Use brown rice instead of white rice for added fiber and nutrients.

Regional Ingredient Substitutions

  • If cuttlefish is unavailable, substitute with squid or octopus for a similar texture and flavor.

Rice Preparation

  • Rinse the rice thoroughly before cooking to remove excess starch and achieve a fluffier texture.

Serving Suggestions

  • Pair this dish with a crisp white wine, such as Assyrtiko, to complement the seafood flavors.