Home Η ΚΟΥΖΙΝΑ ΤΟΥ ΚΑΛΟΦΑΓΑ με τον Παντελή Μινάκη Cuttlefish Stuffed With Tomato, Basil and Feta

Cuttlefish Stuffed With Tomato, Basil and Feta


(Appetizer for 4)
2 whole cuttlefish
(about 1/2 lb. each)
1/4 cup extra virgin olive oil
1 medium onion, sliced
1 clove of garlic, minced
1/4 red pepper, diced
1 ripe tomato, diced
2 Tbsp. chopped fresh parsley
2 Tbsp. chopped fresh basil
1/4 cup bread crumbs
1/2 cup of cubed Feta cheese
salt and pepper to taste
wedges of lemon
extra-virgin olive oil
coarse sea salt
dried Greek oregano

1. Place a skillet over medium heat on your stove-top and add your olive oil, onions, garlic and peppers and saute for 5-7 minutes or until translucent. Now add the diced tomatoes and season with a little salt and pepper and stir for another minute. Remove from the heat and add the chopped fresh parsley and basil and allow to cool. Add the bread crumbs and cubed Feta and stir until well-mixed. Reserve.
2. Pull the tentacles from the body and remove the guts, etc from the cavity. Rinse well until the cavity is thoroughly clean. Peel the membrane off the surface to reveal the white flesh of the cuttlefish. Cut and discard the end of the tentacles that were attached to the body. Rinse the bodies and tentacles well and pat-dry.
3. Drizzle the cuttlefish with some olive oil and season with salt and pepper. Fill the cavity of each cuttlefish up to 3/4 with the filling. Prick the bodies of the cuttlefish with a toothpick and then secure the tentacle to the body while also closing the cavity up.
4. Pre-heat your gas/charcoal grill to a medium-high heat. Brush the grill surface well and then wipe it with some vegetable oil treated towels. Place your cuttlefish on the hot grill and cook for about 4 minutes a side.*
5. Remove from the grill and plate. Drizzle some extra-virgin olive oil, a squeeze of lemon juice and sprinkle some dried Greek oregano. Cut each cuttlefish in half to reveal the creamy filling and serve with some good crusty bread and some Cretan Raki

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