Cuttlefish with spinach
Ingredients
- 1kg cuttlefish
- 1 1/2kg spinach
- 1 cup olive oil
- 5 spring onions, chopped
- a little chopped dill
- a little chopped fennel
- a little chopped mint
- 2 ripe tomatoes
- a little salt
- freshly ground pepper
- 3 tbsp white wine
Directions
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Remove the soft membrane, bones and ink sacs from the cuttlefish. Empty the inc sacs into a small bown and dilute with 4 glasses of water, to separate the sand from the ink.
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Wash the cuttlefish and leave them to drain in a sieve. Heat the olive oil and sautee the spring onions, dill, fennel, and mint. chop the cuttlefish and add them to the pan. Add some pepper.
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Once sauteed, add the ink, little by little. Lower the heat and bring to a simmer. When half done, add the spinach.
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Peel the tomatoes, remove the seeds, and chop. Add to the pot with the cuttlefish and spinach. Remove from the heat and add a little salt, freshly ground pepper, and the white wine, mix and serve.
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