"Salantourmasi," or stuffed onion, frequently appears on Greek tables. Greeks typically prefer a rice and aromatic spice filling, but here in our kitchen, we’ve crafted an even tastier version.

Cut the tentacles and the fins in small pieces and set aside. In a fry pan add 1tbs olive oil and cook the onions until soft and add the chopped tentacles and fins. Cook for a couple of minutes ...