Ingredients
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1 kg cleaned Cuttlefish from one of the Blue Island Fish Markets
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1 kg spinach
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15 spring onions
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1 small bunch dill
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1 small bunch fennel
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A few mint leaves
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300 g oil
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Juice of a lemon
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Oregano
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Cumin
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Salt
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Pepper
Instructions
Purchase the cleaned Cuttlefish from one of the Blue Island Fish Markets.
Blanch the cuttlefish and then cut into pieces as desired.
Then clean, cut and wash the spinach thoroughly. Blanch it too, simply by dipping it in hot water. Remove and drain.
Then clean and finely chop the spring onions, dill and fennel.
Put the olive oil in a saucepan and sauté the spring onions and cuttlefish. Then add the spinach. Add a tablespoon of cuttlefish stock and salt. Once the contents of the saucepan come to the boil, add the dill and fennel. It isn’t necessary to add a lot of stock or water because the spinach contains a lot of liquid and boils quickly. Add the spices and lower the heat. Leave until the liquid has evaporated and only the oil is left.
Finally, one minute before taking the food off the heat, add the lemon.
Bon appétit!
