An authentic Greek recipe, “grandma’s” favourite, with a “new” touch thanks to the cherry tomatoes. Light, summery, ideal for fasting. Another variation is cuttlefish with greens.
Χρόνος Προετοιμασίας: 20
Χρόνος Μαγειρέματος: 40
Χρόνος Εκτέλεσης: 60
- 3/4 kg fresh or frozen cuttlefish
- 1/2 kg tender spinach washed, just the leaves
- 2 chopped onions
- 1/3 cup white wine
- 1 clove garlic mashed
- 1 cup grated tomato
- 8-10 cherry tomatoes grated
- 1 lemon
- 1/3 cup olive oil
- salt -pepper
- Clean and wash the cuttlefish.
- Wash well and chop the spinach.
- Saute the onions in the oil over medium heat until they wither.
- Add the cuttlefish cut into large pieces and stir over high heat for 2΄-3΄. Quench with the wine and continue sautéing for about 5΄.
- Add the garlic and sauté for 1΄.
- Add the tomato and cherry tomatoes, cover the pot and let the cuttlefish simmer for 10΄.
- Add the spinach, zest, salt, pepper and 1/2 cup water and continue cooking for 20΄ until the spinach is soft.
Be very careful not to overcook the cuttlefish as they may toughen.
Cuttlefish are rich in protein B12, iron, zinc. Although cuttlefish contain cholesterol, their consumption does not significantly affect blood cholesterol. Cuttlefish do not contain saturated fats and their cholesterol content does not make them as unhealthy (for example, red meat with the same cholesterol content is rich in saturated fats ). Our bodies need a balanced amount of cholesterol to function properly.