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Karpathian Cuttlefish with Green Beans

This traditional dish from Karpathos, an island in the Aegean Sea, combines tender cuttlefish with fresh green beans in a rich, aromatic tomato sauce. The unique addition of cuttlefish ink deepens the flavor and gives the sauce a distinctive dark hue, a hallmark of Karpathian cuisine. The interplay of garlic, onion, parsley, and mint enhances the seafood’s natural sweetness, creating a beautifully balanced dish. Served warm, it embodies the essence of Greek island cooking—simple, fresh, and deeply satisfying. Perfect for a summer meal, this dish pairs wonderfully with crusty bread and a crisp white wine.

Main | Greek | Dairy-Free | Egg-Free | Gluten-Free | Nut-Free | Pescatarian | Soy-Free | Seafood Stew | Pot | Cuttlefish | Cuttlefish Ink | Green Bean | Tomato | Sautéing | Simmering | Summer | Slow
Time to complete

Prep

20min

Cook

40min

Wait

0 minutes

Total

1h

Ingredients (Makes 4 servings)
  • 1 kg (2.2 lbs) cuttlefish, fresh or frozen, cleaned
  • Ink sacs from 1-2 cuttlefish (or packaged cuttlefish ink)
  • 500 g (1.1 lbs) fresh green beans, trimmed
  • 1 medium onion, grated
  • 250 ml (1 cup) crushed tomatoes
  • 5-6 garlic cloves, thinly sliced
  • ½ bunch parsley, finely chopped
  • 2 tbsp fresh mint leaves, finely chopped
  • Salt, to taste
  • Black pepper, generously
  • 120 ml (½ cup) olive oil
Nutrition Information (per 100g)
  • Calories: 120
  • Fat: 6
  • Protein: 12
  • Carbohydrates: 8
  • Fiber: 2
Directions

Sautéing the Aromatics

  • 1. Heat the olive oil in a large pot over medium heat. Add the grated onion and sauté until translucent.

Cooking the Cuttlefish

  • 2. Add the cuttlefish and garlic to the pot. Stir in the cuttlefish ink by carefully piercing the sacs or using packaged ink. Pour in the crushed tomatoes, season with salt and black pepper, and mix well.

Simmering the Dish

  • 3. Add the green beans and parsley, along with enough hot water to just cover the ingredients. Bring to a gentle simmer and cook uncovered for about 40 minutes, or until the cuttlefish is tender and the sauce has thickened.

Final Seasoning

  • 4. Taste and adjust salt if needed. Stir in the chopped mint, remove from heat, and let rest for a few minutes before serving.
Cookix's Secrets

Alternative Cooking Method

  • Prepare in a slow cooker on low for 4 hours for an even more tender texture.

Enhancing Flavor

  • For a deeper umami taste, let the dish rest for 10-15 minutes before serving.

Handling Cuttlefish

  • If using fresh cuttlefish, ensure it is thoroughly cleaned, removing the beak and internal cartilage.

Healthier Version

  • Reduce the olive oil to 2 tbsp and add more fresh herbs for a lighter dish.

Ingredient Substitutions

  • If cuttlefish ink is unavailable, use squid ink or omit it for a lighter-colored sauce.

Regional Tweaks

  • Add a splash of white wine for a more refined flavor, as done in some Greek island variations.

Serving Suggestions

  • Pair with crusty bread to soak up the flavorful sauce, or serve with a side of rice.