When it comes to savory and satisfying comfort food, there’s nothing quite like a dish that’s packed with Mediterranean-inspired flavors.
Whether you’re a fan of rich seafood, fragrant spices, or hearty grains, there’s something magical about the way that these ingredients come together, creating a meal that’s both comforting and sophisticated. One dish that truly embodies all of the best flavors of the Mediterranean is Barley and Mylokopi with Cuttlefish Ink.
This recipe combines the nutty, earthy flavor of barley with the subtle sweetness of Mylokopi (a Greek pasta made from durum wheat semolina), and the rich saltiness of cuttlefish ink. With a few carefully chosen herbs and spices, along with a generous helping of fresh seafood, this dish becomes a truly elevated and memorable experience.
Ingredients
- 1 pound of fresh cuttlefish
- 8 ounces of barley
- 8 ounces of Mylokopi pasta
- 2 tablespoons of extra virgin olive oil
- 1/2 onion, diced
- 3 garlic cloves, minced
- 1 teaspoon of red pepper flakes
- 1/2 teaspoon of dried oregano
- 1 bay leaf
- 2 cups of chicken broth
- 2 tablespoons of tomato paste
- 1/4 cup of chopped parsley
- Salt and pepper to taste
Preparation
Begin the recipe by preparing the cuttlefish. Rinse the cuttlefish under cold water and then remove the ink sac, being careful not to pierce it. Set the ink sac aside and remove the cuttlefish’s head, tentacles, and internal organs.
Rinse the head and tentacles and cut them into bite-size pieces. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté until just translucent. Add the cuttlefish pieces, along with the red pepper flakes and dried oregano.
Sauté again for a minute or two, until the cuttlefish begins to turn golden brown.
Add the bay leaf, chicken broth, tomato paste, and Mylokopi pasta to the saucepan and bring to a boil. Reduce the heat and simmer for about 10 minutes.
Add the barley and continue to cook until both the barley and Mylokopi pasta are tender and have absorbed most of the liquid, about 20-25 minutes longer. Season the dish with salt and pepper to taste, and mix in the chopped parsley.
Related Article
The Dish of the Day: Mylokopi Barley with Cuttlefish Ink
In a small bowl, mix the cuttlefish ink with a tablespoon of water until it is well-blended. Add the ink to the barley mixture, stirring until it is well-distributed.
Simmer the barley and Mylokopi with cuttlefish ink for an additional few minutes to allow the ink to fully infuse the dish. Serve hot garnished with additional parsley leaves.
Health Benefits
Barley is a highly nutritious whole grain that is rich in fiber and a variety of vitamins and minerals. It is particularly high in selenium, which has been linked to improvements in heart health, immune function, and cognitive function.
Additionally, barley has been found to help regulate blood sugar levels, making it an ideal choice for individuals with diabetes or prediabetes.
Cuttlefish is also a great source of nutrients, particularly protein, vitamin B12, and potassium. It is also naturally low in calories and fat, making it a great choice for those who are watching their weight.
The ink from cuttlefish is also a good source of iron, which is essential for healthy red blood cells.
Conclusion
When it comes to creating a delicious and healthy meal that is packed with flavor, Barley and Mylokopi with Cuttlefish Ink is an unbeatable choice.
This dish is perfect for those who love Mediterranean cuisine, and it’s a great way to experiment with new flavors and ingredients in the kitchen. Whether you’re cooking for yourself or for your whole family, this recipe is sure to be a hit. So, give it a try today and savor the delicious tastes of the Mediterranean!.
