Cuttlefish Lemonato

(serves 4 as a meze plate)

1 kg. of baby cuttlefish, gutted and cleaned, patted dry

1 medium onion, sliced

the tops of 2 scallions, chopped

3 cloves of garlic, minced

1/3 cup olive oil

water

salt and pepper to taste

dried Greek oregano

juice of half a lemon

1. Place your skillet over medium-high heat on your stovetop and add your olive oil. Add your cuttlefish and saute for 15-20 minutes and simmer until most of the water has evaported.
2. Add the onions and garlic and reduce to medium. Add enough water to just cover the cuttlefish and simmer for another thirty minutes (or until tender).
3. Adjust seasoning with salt and pepper, squeeze the lemon juice toss in the scallion tops and sprinkle with some dried Greek oregano.
4. Serve with some pickled vegetables, drizzle with some extra-virgin olive oil and serve as part of array of mezedes.