Dinner · 45 min · greek

Soupia Krasati

Greek flavors, weeknight effort. Cuttlefish meets dry red wine in a 45-minute dinner worth keeping in rotation. The macros do the talking: 2g protein, 16g carbs, and 20g fat in every 315-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Cuttlefish
• 1.5 cups Dry red wine
• 1 Onion
• 3 Tomatoes
• 2 Bay leaves
• 1/3 cup Olive oil
• 1/2 cup Rice

Steps

1. Clean the cuttlefish, reserving the ink sacs if you are brave — the ink turns the stew a dramatic black.
2. Sear the cuttlefish pieces in olive oil 5 minutes until they firm and color.
3. Soften the onion 6 minutes, add tomatoes and bay, and cook 5 more.
4. Pour in the red wine and simmer covered 25 minutes until the cuttlefish is spoon-tender.
5. Stir in the rice and the ink (if using) for the last 15 minutes; the rice thickens the stew to a rich body.
6. The sauce should be dark, winey, and glossy.
7. Serve with crusty bread; this is old-Greece sailor food, as dramatic as it is delicious.

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