Cuttlefish with fennel and green olives | Recipes

Cuttlefish with fennel and green olives

  • LIKE

INGREDIENTS

  • 1 1/2 kilos cuttlefish, cleaned
  • 1 glass EXTRA VIRGIN OLIVE OIL
  • 1/2 kilo tsakistés green olives
  • 5 spring onions, finely chopped
  • 1 glass white wine
  • 1/2 kilo fennels, finely chopped
  • salt and pepper
  • Ink from three cuttlefish
  • 2-3 cloves of garlic

PREPARATION

Clean and cut the cuttlefish. Saute with garlic and spring onion and extinguish with wine.

Add the fennel, tomatoes, olives, salt, pepper and ink dissolved in 1/2 glass of water and boil over low heat for about 20 minutes.