Ingredients
- 1 kg cuttlefish, cleaned
- 1 kg spinach, cleaned
- 3 ripe tomatoes, finely chopped
- 1 bunch green onions, finely chopped
- 1 onion, finely chopped
- 1 bunch dill, finely chopped
- 400 ml vegetable broth or water
- 50 ml white wine
- Salt
- Pepper
- Sweet paprika
- Olive oil
Preparation
- Place a pot over medium heat, add the olive oil, onion, green onions, and tomatoes, and sauté for 2-3 minutes.
- Add the cuttlefish, sauté everything together for another 2-3 minutes, and deglaze with the white wine.
- Allow the alcohol to evaporate, then add the vegetable broth, salt, pepper, and paprika. Simmer for 35-40 minutes.
- In the last 15 minutes, add the dill and spinach, and continue cooking until the excess liquid evaporates and the sauce thickens slightly.
- If you prefer a saucier consistency, add a bit more water.
This dish of tender cuttlefish with spinach is enriched with fresh herbs and a light, aromatic sauce—a comforting taste of Greek tradition that brings wholesome ingredients together beautifully. Enjoy!
