Cuttlefish with Spinach
When you get a call from your your brother saying:”im in the fishmonger….what do you want me to buy?” Well, you don’t know exactly what to answer….so the most natural answer that came to my mind was….”whatever you want”….and so he did.. A cuttlefish was what he decided to take amongst some others.
So the first thing that came to my mind was to find a nice recipe that it is used in Greece for that and i had already one in mind. Most of the times when i was reading about cuttlefish, everyone was talking about cooking it with spinach and indeed it looked in the pictures really good.
So why not try it? What i didn’t took into consideration was the amount of time it needed for the cuttlefish to be cleaned. Honestly as you can see in the picture it was a blood both or…an inkbath. I have to say that at some point i couldn’t really understand what i was cutting due to the enormous amount of ink…. Thankfully i made sure i didn’t cut any fingers. There is one teeth that you need to make sure you remove from the cuttlefish which is exactly in the middle, and a big bone on the back…and you are ready to cook it!
- 1 cuttlefish , chopped and cleaned
- Around 1 kilo of spinach cut in really thin slices
- A small bunch of dill chopped
- 3-4 small mint leaves chopped
- 1 can of chopped tomato juice
- 1-2 onions chopped
- Olive oil
- Salt and pepper
- 1 glass of white wine
- Ideally you should have cleaned the cuttlefish from the ink and removed all the bones from the fish. Some people throw the ink, some others use it to cook the fish together with the ink. Its up to you..In a deep pot, put some olive oil and throw the onion and let them sizzle a bit. Dont burn them.
- Add the chopped cuttlefish and stir well, add the dill and the mint leaves chopped. Continue to stir for 5-10 mins. At that point if you have kept the ink you can add it there but the cuttlefish will remove some of its liquids at that point.Throw the glass of wine and lower the heat…. Stir a bit. The smells at that point that are coming out are just wonderful…
- Add the tomato juice when you have seen the fish to become softer and you can pinch the pieces. You can try one if you want…after all you are the chef.
- Add the spinach and continue to stir. Add, salt and pepper. When the spinach is soft and mixed with other the ingredients, then you can remove it from heat and start eating it.
Just before i finished writing this blog, my father emailed me with the following title on the mail! “Only the cuttlefish throw away its ink… we just eat it!” There you go… boil it in the ink!