Greek cuttlefish and potatoes - fasting recipe

Cuttlefish and potatoes fasting

Fasting requires good food to keep us strong until lamb and other meats can be enjoyed on Easter, so why not consider this absolutely delicious cuttlefish and potatoes recipe, done in a Greek way, to help you countdown to April 16.


  • 2 kilos of cuttlefish, cleaned
  • 200 ml extra virgin olive oil
  • 3 onions, chopped
  • 3 cloves garlic, chopped
  • 1 tsp. tomato paste
  • 3 allspice grains
  • 1 cinnamon stick
  • 2 bay leaves
  • 3 cloves
  • 1 glass of brusco wine
  • 2-3 ripe tomatoes, grated
  • 1 kilo of peeled potatoes, cut into large cubes
  • salt and freshly ground black pepper


Step 1: Boil the cuttlefish for 2-3 minutes and cut them into thick slices. Heat the olive oil well in a large ovenproof pot and sauté the onion and garlic until wilted, for 2-3 minutes, stirring frequently with a spatula. Add the cuttlefish and cook them all together for 1 minute.

Step 2: Add the tomato paste and sauté well for 1 minute. Then add the allspice, cinnamon, bay leaf and cloves. Add the wine, stir and let the alcohol evaporate. Add the tomato then a glass of water or as much as needed to cover the cuttlefish. Cover the pot with a lid and leave it to simmer.

Step 3: Heat a non-stick pan very well and sauté the potatoes for 2-3 minutes until they get a nice color (not cooked), stirring with a spatula. Leave them aside and in about 30 minutes add the potatoes to the pot. Season with salt and pepper and stir in circles so that all the food is covered with its liquids.

Step 4: Close with the lid and bake in a preheated oven at 180 degrees for 30-40 minutes.

The food is ready when it is left only with its oil. Serve immediately on hot plates.


Make the food even more filling by adding to the pot together with the cuttlefish and various greens, such as myronia.

Photography: - Food styling: Makis Georgiadis - Styling: Katerina Lykouresi

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