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Step by Step Instructions
  • Step 1: Clean the cuttlefish by washing the inside of the mantle over the sink to get rid of any muck, pull out the transparent 'pen-like' spinal cord and also remove the ink sacs.
  • Step 2: Cut the cuttlefish into small pieces and sauté in onion and olive oil until light brown. Add 2 cups of water and the tomato paste and simmer for about 45΄minutes.
  • Step 3: Add the spinach, season with salt and pepper, mix and continue cooking for another 20΄-25΄minutes.
  • Step 4: Serve in a deep dish.
Ingredient List
  • 1kg cuttlefish
  • 50g sun-dried tomato paste
  • 500g large onion (finely chopped)
  • 1cup extra virgin olive oil
  • sea salt flakes
  • ground black pepper

Cuttlefish with spinach

  • Preparation
    time
    20'
  • Cooking
    time
    70'
  • 4
A traditional dish that several regions of Greece are familiar with. Outstanding and unique taste, especially when using fresh cuttlefish and fresh seasonal spinach.

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