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Traditional Greek Cuttlefish Stifado in a Pressure Cooker

Kastra Recipes Staff
This traditional Greek cuttlefish stifado combines tender seafood with a rich tomato sauce, onions, and aromatic spices, all cooked quickly in a pressure cooker. Perfect for family gatherings or a taste of coastal Greek Cuisine.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 2 hours
Total Time 2 hours 35 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 300 kcal

Ingredients
  

For the Cuttlefish and Marinade

  • 1 kg cuttlefish cleaned and cut into large pieces
  • 1/4 cup olive oil
  • 2 tbsp fresh lemon juice
  • Zest of 1 lemon
  • 2 garlic cloves minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper

For the Stifado

  • 3 tbsp olive oil
  • 1 kg onions - shallot onions for stew
  • 2 garlic cloves minced
  • 3 large tomatoes grated or 400g canned crushed tomatoes
  • 3 tbsp red vine vinegar
  • 1/2 cup dry red wine
  • 1/2 cup water or fish stock
  • 1 cinnamon stick or ½ tsp ground cinnamon
  • 3 whole cloves or ¼ tsp ground clove
  • 5-6 whole allspice berries or ½ of ground allspice
  • 2 bay leaves
  • 1 tbsp tomato paste
  • 1 tsp sugar optional, to balance acidity
  • 2 tbsp fresh parsley chopped, for garnish
  • Salt and pepper to taste

Instructions
 

Marinate the Cuttlefish

  • In a bowl, combine olive oil, crushed garlic, oregano, lemon juice, lemon zest, salt, black pepper.
  • Add the cuttlefish pieces, making sure they are evenly coated with the marinade.
  • Cover and refrigerate for 2-3 hours to allow the flavors to develop.

Sauté the Aromatics

  • Heat 3 tablespoons of olive oil in the pressure cooker over medium heat.
  • Add the shallots and sauté for 5-7 minutes until soft and golden.
  • Add the minced garlic and cook for another 1-2 minutes until fragrant.

Add Vinegar and Spices

  • Add 2-3 tablespoons of red wine vinegar directly to the pot and stir well to deglaze.
  • Add whole cloves, cinnamon stick, bay leaf, and allspice to the pressure cooker. Stir for another 1-2 minutes, allowing the spices to infuse.

Add the Cuttlefish and Tomatoes

  • Add the marinated cuttlefish along with all of the marinade into the pot.
  • Stir well to combine with the aromatics.
  • Add 1 tbsp tomato paste to the ½ cup of wine and add to the pot.
  • Add grated tomatoes (or canned crushed tomatoes). Stir to mix everything together. Take a taste and add sugar if needed.

Pressure Cook the Stifado

  • Add 1/2 cup of water (or more if needed) to ensure there's enough liquid in the pot.
  • Close the lid of the pressure cooker and set it to cook for 20 minutes on high pressure.
  • After 20 minutes, allow the pressure to release naturally for about 5-10 minutes before opening the lid.

Final Seasoning

  • Taste the sauce and adjust the seasoning with salt and pepper as needed.
  • If the sauce is too thin, simmer uncovered for an additional 5-10 minutes to reduce it to your desired consistency.

Serve

  • Spoon the cuttlefish stifado into bowls and garnish with fresh parsley if desired.
  • Serve with crusty bread or over rice for a complete meal.

Notes

Tips:

  • Cloves and Vinegar: Adding vinegar during cooking helps balance the sweetness of the onions and tomatoes, while cloves enhance the dish with a warm, aromatic depth.
  • Tomato Substitution: If you can't find fresh tomatoes, use canned crushed tomatoes for a consistent texture and flavor.
  • Seafood Variations: You can substitute the cuttlefish with squid, octopus, or shrimp if preferred.
Keyword cuttlefish recipe, seafood stew, stifado, traditional Greek dish