Recipe#6696
Title: CUTTLEFISH WITH SPINACH
From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 0691
Typed for you by Karen Mintzias
CUTTLEFISH WITH SPINACH
750 g Cuttlefish or squid1/3 c Olive oil
Water
Salt
Freshly ground black pepper
750 g Spinach
1 c Chopped spring onions
1/2 Lemon (juice only)
Cuttlefish (soupies) as distinct from squid (kalamaria) are preferred for
this dish, though either may be used. Cleaning cuttlefish can be a rather
messy business 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.
Rinse cuttlefish or squid and remove head, attached tentacles and
intestines; discard intestines. Pull out cuttle bone or fine transparent
bone if squid is being prepared. Pull off fine skin and rinse. 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 hood or body into strips. If squid are large, slice head and
tentacles - cuttlefish tentacles are usually small and these are left
intact. Place prepared cuttlefish or squid 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 or squid with lemon juice and adjust seasonings with salt and
pepper. Cover and simmer for further 10-15 minutes. Serve hot.