A traditional Lenten dish, this squid or cuttlefish entree is usually cooked during Holy Week, but also during the week before the Annunciation of the Virgin Mary on August 15.
Unlike the Italians, Greeks hardly ever use squid or cuttlefish ink in cooking.
To clean the squid or cuttlefish, pull to separate the body from the tentacles and head. The ink sac and the intestines will come out; cut off and discard them. Turn down the tentacles to uncover the mouth in the center. Cut it off and discard it. Take out the soft bone from the squid’s pouch or the cuttlebone from the cuttlefish. Wash the pouch thoroughly, turning inside out.
Cut the pouch in ½/- or 1-inch slices or rings, and the tentacles into 2 or 3 pieces each.
In a deep skillet, heat half of the olive oil over medium heat and sauté the onions until translucent, about 3 minutes. Add the squid and garlic, and sauté, turning with a wooden spoon, for 3 to 4 minutes.
Pour the wine into the skillet and simmer for 2 to 3 minutes. Add 2 cups of tomato puree, the chili peppers, cinnamon stick if using, and the remaining olive oil and cook for 20 to 30 minutes, or until the squid starts to soften.
Add the rest of the tomato puree together with the stock and some salt and pepper. When the mixture starts to boil, transfer to a deep earthenware pot. Add the pasta and mix well with a wooden spoon. Transfer to oven and
Sprinkle with dill and serve immediately.
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