Here in Toronto, we’ve experienced the first real cold days (and evenings) where one just wants to tuck in at home and read a book, watch a movie or look back at photos of warmer times…summer in Greece. I find the act of looking through summer photos by the sea, swimming, long, drawn-out meals with family & friends most comforting.

One afternoon that plays over & over in my mind was in a taverna in Rethymno, Crete called Prima Plora. One of the appetizers we ordered was a grilled cuttlefish stuffed with onions, tomatoes, basil and Feta cheese. Even though all the dishes were delicious, the stuffed cuttlefish was the stand-out and I knew I had to make this again for me …and you!

This meze (appetizer) is very easy and versatile as well. My preference is to grill the cuttlefish but a stove-top grill pan will work or even an oven. The filling consists of sauteed onions and garlic, diced red peppers and tomatoes, fresh herbs (parsley and basil here) and Feta cheese. The addition of breadcrumbs are included in the mix is to bind the filling.

Cuttlefish belong to the squid and octopus family and they look like a larger squid with a wider, bigger body, longer wings than squid and shorter tentacles. You could use large squid for this recipe but cuttlefish work better as the tentacle is thicker and therefore holds up better to heat. Here in Toronto, fresh and frozen cuttlefish can be found at ethnic and Asian markets.

Cuttlefish Stuffed With Tomato, Basil and Feta

(appetizer for 4)

2 whole cuttlefish (about 1/2 lb. each)

1/4 cup extra virgin olive oil

1 medium onion, sliced

1 clove of garlic, minced

1/2 cup diced red pepper

1 ripe tomato, diced

2 Tbsp. chopped fresh parsley

2 Tbsp. chopped fresh basil

1/4 cup bread crumbs

1/2 cup of cubed Feta cheese

salt and pepper to taste

Garnish

wedges of lemon

extra-virgin olive oil

coarse sea salt

dried Greek oregano

1. Place a skillet over medium heat on your stove-top and add your olive oil, onions, garlic and peppers and saute for 5-7 minutes or until translucent. Now add the diced tomatoes and season with a little salt and pepper and stir for another minute. Remove from the heat and add the chopped fresh parsley and basil and allow to cool. Add the bread crumbs and cubed Feta and stir until well-mixed. Reserve.
2. Pull the tentacles from the body and remove the guts, etc from the cavity. Rinse well until the cavity is thoroughly clean. Peel the membrane off the surface to reveal the white flesh of the cuttlefish. Cut and discard the end of the tentacles that were attached to the body. Rinse the bodies and tentacles well and pat-dry.
3. Drizzle the cuttlefish with some olive oil and season with salt and pepper. Fill the cavity of each cuttlefish up to 3/4 with the filling. Prick the bodies of the cuttlefish with a toothpick and then secure the tentacle to the body while also closing the cavity up.
4. Pre-heat your gas/charcoal grill to a medium-high heat. Brush the grill surface well and then wipe it with some vegetable oil treated towels. Place your cuttlefish on the hot grill and cook for about 4 minutes a side.*
5. Remove from the grill and plate. Drizzle some extra-virgin olive oil, a squeeze of lemon juice and sprinkle some dried Greek oregano. Cut each cuttlefish in half to reveal the creamy filling and serve with some good crusty bread and some Cretan Raki (Grappa works) or this Cretan Rose from the Digenakis Winery.

*If using the oven. pre-heat to 500F and place your rack either on the middle or upper-middle rack. Place the cuttlefish on a baking tray and bake on each side for 10 minutes.

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© 2007-2010 Peter Minakis