Cuttlefish with spinach is undoubtedly one of the most classic Lenten recipes. It is so tasty, light, and healthy that many people make it a favourite food to accompany ouzo or tsipouro.
Cleaning and washing the cuttlefish may take some patience, but it is worth it. And, of course, you can also find ready-made, cleaned ones on the market, so the process is clearly simpler there.
In addition to a classic recipe, we also have all those details that will make the difference, as well as tips that you must take into account to make this dish a success.
Helpful tips:
- About cleaning: separate the tentacles from the body, remove the bone along the body and empty the bag, keeping the ink bags. Remove the skin and rinse them well.
- Cut the cuttlefish into small pieces before cooking them to soften and mix well with the spinach and the rest of the ingredients.
- You can use ouzo in the recipe, giving it its strong aroma. Specifically, after sauteing the cuttlefish with the dry onion, green onion, and garlic, extinguish the pan with a little ouzo and let it evaporate before continuing.
- Some people add a little rice to the food, making it more satisfying and exuberant.
Evi Sklatinioti is a columnist for Olive Magazine. Translated by Paul Antonopoulos.
READ MORE: Greek cuttlefish and potatoes - fasting recipe.
