INGREDIENTS
- 1 kg cuttlefish, cleaned
- 2 onions, chopped
- 1 kg spinach, chopped
- 1 leek, chopped
- half a bunch of dill
- half a bunch of fennel
- 1 lemon in juice
- 8 tbsp. olive oil
INSTRUCTIONS
Cut the cuttlefish into large pieces, keeping their ink aside.
In a saucepan over medium heat, put the cuttlefish and let them drain all their liquid.
Add the olive oil, leek and onions.
Saute the ingredients until the onions become transparent.
Add the spinach and mix.
Season with salt and pepper and let the ingredients simmer until the food has absorbed all its liquid.
Towards the end, add the lemon juice, dill and fennel.
In a saucepan over medium heat, put the cuttlefish and let them drain all their liquid.
Add the olive oil, leek and onions.
Saute the ingredients until the onions become transparent.
Add the spinach and mix.
Season with salt and pepper and let the ingredients simmer until the food has absorbed all its liquid.
Towards the end, add the lemon juice, dill and fennel.
