There are dishes that bring the true soul of Greek cooking straight to your table—simple, hearty, and deeply comforting. Stewed cuttlefish with potatoes (Σουπιές με πατάτες κοκκινιστές) is one of them.

A humble one-pot meal that perfectly combines the flavors of the sea with the sweetness of tomatoes and the heartiness of potatoes.

In many Greek households, this dish makes its appearance during fasting periods, especially Lent, but it is loved all year round.

Growing up in Greece, the aroma of seafood simmering in tomato sauce was enough to gather everyone around the table.

It’s a recipe that speaks of tradition, family, and the Mediterranean way of cooking—turning simple ingredients into something truly special.

The cuttlefish becomes meltingly tender as it slowly simmers in a rich tomato sauce infused with onions, garlic, and herbs. The potatoes soak up all the flavors, making each bite comforting and satisfying.

A drizzle of extra virgin olive oil and a sprinkle of fresh parsley at the end make it unmistakably Greek. Pair it with crusty bread and a light salad, and you have the perfect meal.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

1 kg (2.2 lbs) cuttlefish, cleaned and cut into rings (with tentacles)

4 medium potatoes, peeled and cut into chunks

1 large onion, finely chopped

2 cloves garlic, minced

400 g (14 oz) canned chopped tomatoes (or 4 fresh ripe tomatoes, grated)

2 tbsp tomato paste

120 ml (½ cup) white wine

120 ml (½ cup) olive oil

1 bay leaf

1 tsp dried oregano

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

Directions

Heat the olive oil in a large pot over medium heat. Add the onion and sauté until soft and translucent. Stir in the garlic and cook briefly until fragrant.

Add the cuttlefish and sauté for 3–4 minutes until it changes color. Deglaze with the white wine and let the alcohol evaporate.

Stir in the tomato paste, chopped tomatoes, bay leaf, oregano, salt, and pepper. Mix well.

Add the potatoes and enough water to just cover the ingredients. Bring to a boil, then lower the heat to a gentle simmer.

Cover and cook for about 45–50 minutes, stirring occasionally, until the potatoes are tender and the cuttlefish is soft.

Taste and adjust seasoning if needed. Remove the bay leaf before serving.

Garnish with fresh parsley and serve hot with crusty bread.