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Filed Under Main DishCuttlefish
Cuttlefish With Spinach

Greek Greek
Shared by: Dee A.

750 grams Cuttlefish
1/3 cup Olive oil
750 grams Spinach
1 cup chopped Spring onions
2 tablespoons Lemon juice

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Stove Top


1 Hour 30 Minutes


30 Minutes


2 Hours



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Cleaning cuttlefish can be a rather messy job as these marine molluscs have an ink sac from which the pigment sepia is obtained. The sac ruptures easily and is usually ruptured by the time you purchase them, so don't be put off by their colour ~ the ink rinses off easily.
Dee A., 2/19/2018

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Rinse the cuttlefish and remove head, attached tentacles and intestines; discard intestines. Pull out cuttle bone. Pull off fine skin and rinse again. Remove eyes and beak from head, leave head attached to tentacles and pull or rub off skin from tentacles, or as much skin as will easily come off.

Slice into strips. Cuttlefish tentacles are usually small and these are left intact. Place prepared cuttlefish in pan and set on medium heat. Cover and cook for 15 minutes in its own juice. Add half the oil, just enough water to cover, and salt and pepper to taste, cover and simmer gently for 45 minutes or until tender.

Meanwhile trim spinach and wash thoroughly. Drain well and chop leaves and stalks coarsely. Heat remaining oil in a separate pan and gently fry spring onion until soft, add spinach and stir over heat until it wilts. Add spinach mixture to cuttlefish with lemon juice and adjust seasonings with salt and pepper. Cover and simmer for further 10-15 minutes. Serve hot.





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