Cuttlefish with mushrooms and frumenty caviar

GAVRIS soupia

By Andreas Gavris

     Andreas Gavris is chef-patron at Gastrodromio restaurant at the foothills of Mt Olympus in Litochoro village (

    Ingredients for 2 people:
    250 gr. cuttlefish cooked and cut into pieces
    150g various mushrooms, diced 
    extra virgin olive oil
    ½ onion finely chopped
    ½ garlic clove chopped 
    50 ml white wine
    50 ml broth of seafood or chicken
    salt and pepper
    parsley chopped 
    For frumenty caviar 
    1 table spoon frumenty 
    250 ml broth seafood
    squid ink (as much needed for frumenty to take colour) 

    1. Heat a little olive oil and sauté the mushrooms. Add the onion and garlic and stir to soften. Add the cuttlefish and then the wine. Add the broth, salt, pepper and boil appropriately to thicken the sauce. When the food is cooked, add the parsley and stir.
    2 At the same time in a small saucepan boil the frumenty with the remaining ingredients. When cooked it should be thick and granulated .

    Food style:
    1. Serve the frumenty in a square plate in a diagonal line.
    2. On the one hand serve a line of frumenty caviar and garnish the other with green salad 

    Wine pairing:
    A recipe that uses the ink of cuttlefish changing the color of frumenty but not affecting so much its flavor, reinforcing perhaps the marine dimension. Cooked mushrooms give awesome umami in the dish. If you like them and add even more you can even flirt with red wines from Vlachiko, Limniona or Limnio. Otherwise stay in the white territory with and oaked Assyrtiko or an oaked Chardonnay.