📝 About This Recipe
A cornerstone of Greek Lenten traditions, Soupia me Rizi is a sophisticated seafood risotto that captures the deep, briny essence of the Aegean Sea. This dish celebrates the velvety texture of cuttlefish, slow-simmered in a rich tomato and wine base until it melts in your mouth. The addition of the cuttlefish ink creates a dramatic, silken sauce that coats every grain of rice with an unmistakable umami depth.
🥗 Ingredients
The Seafood
- 1 kg Fresh Cuttlefish (cleaned, ink sacs reserved, and cut into bite-sized pieces)
- 1-2 sacs Cuttlefish Ink (diluted in a little warm water; optional for a deeper color)
Aromatics and Base
- 1/2 cup Extra Virgin Olive Oil (high quality Greek Koroneiki preferred)
- 1 large Red Onion (finely diced)
- 3 pieces Spring Onions (thinly sliced, white and green parts separated)
- 2 cloves Garlic (minced)
- 1/2 cup Dry White Wine (such as Assyrtiko or Moschofilero)
The Rice and Liquids
- 1.5 cups Carolina or Arborio Rice (medium-grain starchy rice)
- 1 tablespoon Tomato Paste (diluted in the wine)
- 3.5 cups Warm Fish Stock or Water (kept warm on the side)
Herbs and Seasoning
- 1/2 bunch Fresh Dill (finely chopped)
- 1/4 bunch Fresh Flat-leaf Parsley (finely chopped)
- 1/2 teaspoon Dried Greek Oregano
- to taste Sea Salt (be cautious if using salty stock)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Lemon Juice (added at the very end)
👨🍳 Instructions
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1
Clean the cuttlefish thoroughly under cold running water, removing the bone, eyes, and beak. Carefully extract the ink sacs and set them aside in a small bowl with a tablespoon of warm water. Cut the body and tentacles into 2-cm chunks.
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2
In a wide, heavy-bottomed pot or a deep sauté pan, heat the extra virgin olive oil over medium-high heat.
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3
Add the cuttlefish pieces to the hot oil. Sauté for 5-7 minutes until they release their liquid and it mostly evaporates, and the flesh begins to turn opaque and slightly golden.
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4
Add the diced red onion and the white parts of the spring onions. Sauté for 4-5 minutes until the onions are translucent and soft.
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5
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to burn it.
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6
Deglaze the pan with the white wine mixed with tomato paste. Scrape the bottom of the pot to release any flavorful browned bits.
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7
Reduce heat to low, cover the pot, and let the cuttlefish simmer in its own juices and the wine for 20 minutes. This ensures the seafood is perfectly tender before adding the rice.
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8
Increase the heat to medium and add the rice. Stir constantly for 2 minutes to toast the grains and coat them in the flavorful oil.
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9
Pour in the diluted cuttlefish ink (if using) and half of the warm stock. Season with salt, pepper, and oregano.
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10
Simmer gently, adding the remaining stock one ladle at a time as the rice absorbs the liquid. Stir occasionally to prevent sticking and to encourage the rice to release its starch for a creamy texture.
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11
When the rice is al dente (about 15-18 minutes after adding), stir in the fresh dill, parsley, and the green parts of the spring onions.
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12
Remove from heat while the dish is still quite moist—it should be 'melato' (honey-like), not dry. Stir in the lemon juice and a final drizzle of raw olive oil.
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13
Cover the pot with a clean kitchen towel and the lid, and let it rest for 5 minutes. This allows the rice to finish cooking perfectly and the flavors to meld.
💡 Chef's Tips
If you cannot find fresh cuttlefish, high-quality frozen cuttlefish works well; just ensure it is fully thawed and patted dry before sautéing. Do not overcook the rice; it should have a slight bite to it, as it will continue to soften during the resting period. The ink is optional but highly recommended for the authentic 'black' version of this dish which offers a unique briny sweetness. Always use warm stock or water; adding cold liquid to the hot rice shocks the starch and results in an uneven texture. If the cuttlefish is particularly tough, extend the initial simmering time before adding the rice until a fork easily pierces the flesh.
🍽️ Serving Suggestions
Serve with a side of crusty sourdough bread to mop up the delicious dark sauce. Pair with a glass of chilled Assyrtiko or a crisp Rosé to cut through the richness of the seafood. Accompany with a simple Greek salad (Horiatiki) or boiled wild greens (Horta) with plenty of lemon. A few cubes of high-quality Feta cheese on the side provide a salty contrast (though omit if following strict Lenten rules). Garnish with an extra wedge of lemon and a sprig of fresh dill for a pop of color.