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Cuttlefish with Spinach, Limassol

Cuttlefish with Spinach, Limassol

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1 kg large cuttlefish (about 1kg) cleaned, from one of the Blue Island Fish Markets.
3 bunches spinach, shredded
1 large onion, finely chopped
2 cloves garlic, finely chopped
½ cup olive oil
½ glass dry white wine
1 glass concentrated tomato juice
½ teaspoon dried mint
Juice of 1 lemon
2 bay leaves
Rice for serving

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Cuttlefish with Spinach, Limassol

  • Main Course
Cooking Methods:
  • Portions: 3
  • Μέτρια




Wash and drain the cuttlefish.

Cut the cuttlefish into large pieces (because they shrink during cooking) and their tentacles in half. Heat the olive oil in a saucepan on a medium heat and sauté the onion until tender. Add the garlic and continue sautéing for another minute. Then turn up the heat, add the cuttlefish and sauté for two more minutes to warm through well (they will not brown). Add the wine, bring to the boil and add the concentrated tomato juice and bay leaves. Season with salt and pepper and let the food come to the boil again. Then lower the heat, cover the pan and simmer for about an hour, until the cuttlefish are tender, stirring frequently. If necessary, add some water.

At the same time, wash and chop the spinach. Then after the cuttlefish have softened, add the spinach. Add the lemon juice and the mint. When it has wilted, cover the pan again. Simmer the food for about 20 minutes until the sauce thickens, season with salt and pepper and serve with rice.

Bon appétit!

Tip: Only use a little salt in cuttlefish, because they are naturally salty anyway.



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