Σουπιές με Πατάτες & Μάραθο

Ingredients

• 1 kg Cuttlefish (cleaned and cut into 2‑3 cm pieces)
• 4 tbsp Olive Oil (extra‑virgin, for searing)
• 1 whole Star Anise (adds warm spice note)
• 2 leaves Bay Leaves
• 5 pieces Allspice Berries (whole grains)
• 1 medium Onion (diced)
• 3 cloves Garlic (minced)
• 2 stalks Spring Onions (sliced)
• 60 ml Ouzo (Greek anise spirit, for deglazing and flambé)
• 500 g Potatoes (peeled and cut to same size as cuttlefish pieces)
• 1 tsp Fleur de Sel
• ½ tsp Black Pepper (freshly ground)
• 1 small Fennel Bulb (sliced; stalks and fronds kept separate)
• 60 ml Lemon Juice (freshly squeezed from about 2 lemons)
• 500 ml Cold Sparkling Water (enough to just cover the ingredients)
• 1 tbsp Extra Virgin Olive Oil (drizzled at the end)

Instructions

1. Prepare Ingredients

   Clean the cuttlefish, pat dry and cut into uniform 2‑3 cm pieces. Dice the onion, mince the garlic, slice the spring onions, peel and cube the potatoes to match the cuttlefish size, and slice the fennel bulb, reserving the fronds for later.

   Time: PT15M

2. Heat Oil

   Place the large pot over medium‑high heat and add 4 tbsp olive oil. Heat until the oil shimmers but does not smoke.

   Time: PT2M

   Temperature: medium‑high

3. Sear Cuttlefish

   Add the cuttlefish pieces in a single layer. Sear for 3‑4 minutes, stirring once, until lightly browned and the flesh firms up.

   Time: PT4M

   Temperature: medium‑high

4. Add Aromatics and Spices

   Stir in the star anise, bay leaves, allspice berries, then add the diced onion. Cook 2 minutes until the onion becomes translucent.

   Time: PT2M

   Temperature: medium

5. Add Garlic and Spring Onions

   Add the minced garlic and sliced spring onions. Sauté another 2 minutes until fragrant.

   Time: PT2M

   Temperature: medium

6. Deglaze and Flambé

   Pour in the 60 ml ouzo to deglaze, then carefully ignite to flambé. Allow the flame to burn off the alcohol, then stir to incorporate the caramelised bits.

   Time: PT2M

   Temperature: high

7. Add Potatoes and Season

   Add the cubed potatoes, sprinkle with fleur de sel and freshly ground black pepper, and stir in the sliced fennel bulb and stalks. Mix well so everything is coated.

   Time: PT3M

   Temperature: medium

8. Add Lemon Juice and Water

   Stir in the fresh lemon juice, then pour in cold sparkling water until the ingredients are just covered.

   Time: PT2M

   Temperature: medium

9. Simmer

   Bring the mixture to a gentle boil, then lower the heat to low, cover the pot and simmer for 40‑45 minutes, or until the cuttlefish is tender and the potatoes are cooked through.

   Time: PT45M

   Temperature: low

10. Finish and Rest

    Add the reserved fennel fronds and drizzle 1 tbsp extra‑virgin olive oil. Cover and let the dish rest off the heat for 10 minutes so the flavors meld.

    Time: PT10M

11. Serve

    Gently shake the pot to combine without breaking the pieces. Transfer to warm plates, garnish with extra chopped fennel and a fresh lemon wedge, and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

475

Protein

38 g

Carbohydrates

31 g

Fat

18 g

Fiber

5 g