Cuttlefish with spinach

Cuttlefish with spinach

Ingredients:
500g cuttlefish, cut in bands
100 ml extra virgin olive oil
600g of spinach, roughly chopped
3-4 spring onions, chopped
10 sprigs of fennel, chopped
10 sprigs of dill, chopped
1 tbspn tomato paste
1 glass of white Greek wine

Preparation:
We rinse the cuttlefish, separate the tentacles from the main body, remove the ink sack, cut in strips and rinse thoroughly. We let the cuttlefish drain and pat with a kitchen towel. In a deep cooking pot, we heat up half the olive , sizzle the cuttlefish for 2 minutes and add the wine to sizzle a bit more. We add the chopped onion and let it sizzle for 5 minutes. Then we add the tomato paste and simmer for a couple of more minutes. We deglaze withe olive oil and sizzle the cuttlefish for 2 minutes. Add the chopped onion and let it sizzle for 5'. Then add the tomato paste and simmer for a couple more minutes. We add the rest of the olive oil along with the chopped spinac, the fennel and the dill and let the spinach wilt. We add salt and pepper and keep stirring gently for a few more minutes until most of the juices have evaporated. Once well mixed, we cover with lid and allow to cook for about 30 minutes to low to medium heat.

Itadakimasu!

Dix Love,