Seafood is an important part of the Mediterranean cuisine and favorite food for most people. Thanks to its variety, seafood is cooked in many ways, giving excellent and nutritious dishes. The monks who are in charge of cooking on Mount Athos specialize in making tasty meals with fish and seafood as, for asceticism, the monks at Mount Athos do not eat meat.
Try the recipe for stewed cuttlefish, as it is made by the famous cook of Mount Athos, monk Epiphanios, and enjoy their true taste. The delight will be even greater if you accompany the stewed cuttlefish with… good company.
Ingredients (for 6 servings)
One kilo of cuttlefish
Half a kilo of orzo
3 onions finely chopped
200 grams of olive oil
Black and red pepper
Tomato paste diluted (2 to 3 tablespoons)
Scald the cuttlefish and cut it into small pieces. Fry in oil the finely chopped onions in a pan and add the diluted tomato paste, the spices and the salt. Add about one liter of broth from the cuttlefish and let everything come to a first boil.
Then transfer the ingredients from the pan into a pyrex dish or an oven pan, add the orzo and the cuttlefish and as it is, place it into the oven, which has been preheated at 200 degrees centigrade.
Leave it in the oven for about 45 minutes until the orzo has completely absorbed the liquids. Of course, you need to stir the food a few times, so that it will not stick.
*From the book “The cuisine of the Holy Mountain Athos” by monk Epiphanios of Mylopotamos