Σουπιές μαγειρεμένες με το μελάνι τους. Πηγή: Erik Jaeger, https://www.flickr.com/photos/erikjaeger/2864620228
It is important that the cuttlefish is fresh, local and uncleaned. They should not be washed, so as to retain the taste of the sea and their ink. They are served with pilaf rice. The recipe comes from Agia Napa in Famagusta district.
Name - Recipe
Κρασάτες σουπιές.
3 fresh cuttlefish
1 cinnamon stick
2 cloves
1½ glass of olive oil
2 glasses of wine
2-3 glasses of water (as much as needed)
Place the cuttlefish, in a non-stick pan, and sauté, turning them until all their liquid evaporates and their skin has slightly turned golden brown. Add the olive oil, wine, cinnamon and cloves and just enough water to cover them. Allow the food to boil and then reduce to medium low heat and simmer until tender (cooking time about 1½ hours). (Evita Takka, Cooking Cypriot food 2012-2013)
Sautéing.
Simmering.
It is important that the cuttlefish is fresh, local and uncleaned. They should not be washed, so as to retain the taste of the sea and their ink. (Evita Takka, Cooking Cypriot food 2012-2013)
Additional information and bibliography
Recording: Evita Takka (13 years old, student of Pascal English School Larnaca) from narration by Niki Mastrou (66 years old, Ayia Napa). see Cyprus Food and Nutrition Museum (2014); Cooking Cypriot food 2012-2013 (ed. Petroula Hadjittofi), unpublished data.
Petroula Hadjittofi
Σουπιές άψητες, καθαρισμένες. Πηγή: Calgary Reviews, https://www.flickr.com/photos/calgaryreviews/5604504071/in/photostream/
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