CUTTLEFISH AND POTATOES
The Real Greek at Home
by Theodore Kyriakou & Charles Campion
Cuttlefish are similar creatures to squid, but they are thicker and more meaty. A large cuttlefish - which you get in the spring - has a texture that is almost like beef steak.
• 1kg (2¼ lb) cuttlefish (or squid), cleaned and prepared well
• 50ml (2 fl oz) olive oil
• salt and pepper to taste
• 100ml (3½ fl oz) white wine
• 200g (7 oz) Akrokolion (a wonderful Greek dried ham) or Prosciutto, finely sliced
• 100ml (3½ fl oz) olive oil
• 500g (18 oz) whole button onions
• 500g (18 oz) ripe tomatoes, skinned, seeded, and coarsely chopped
• 1kg (2¼ lb) potatoes, cut into large pieces
• finely grated zest of 1 lemon
• 100ml (3½ fl oz) extra virgin olive oil
• 25g (1 oz) Corinthian sultanas, soaked in 50ml (2 fl oz) red wine vinegar until plump
• 1 bunch basil, shredded
1. To prepare the potatoes, heat the olive oil in a saucepan, then sauté the button onions for 10 minutes with the lid on and over a low heat. Add the tomatoes and cook for 5 minutes more before adding the potatoes. Simmer until the potatoes are soft and the sauce has reduced and thickened - about 20 minutes. Use the lowest heat you can. When the potatoes are just ready, remove the pot from the heat, add the lemon zest, and adjust the seasoning. Set the pot aside to rest with the lid on.
2. Take your cuttlefish and separate the tentacles before cutting the body into large strips. Sauté in the olive oil, adding salt and pepper to taste. Pour in the wine and simmer with the lid on until soft - about 20 minutes if you are using cuttlefish or 10 minutes for squid.
3. For the dressing, pour the extra virgin olive oil, sultanas and red wine vinegar into a jar, put the lid on, and shake well. Mix in the basil and adjust the seasoning.
4. To assemble the dish, first arrange the potatoes on a platter, then the cuttlefish, then the Akrokolion on top. Finally pour the dressing over everything.