Cuttlefish with spinach in Paros

Paros is perhaps one of the most well-known Cycladic islands in the Aegean Sea. As is the case with many islands, Paros is rich in fish and seafood. As you wander around the little harbours in small fishing villages around Paros, you will not fail to notice the freshly caught octopus hanging from a line to dry or fresh fish and cuttlefish in a beautiful array glistening in the afternoon sun.

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Cuttlefish with Spinach | Ingredients

  • 500g cuttlefish cut in bands
  • 100 ml extra virgin olive oil
  • 600g of spinach roughly chopped
  • 3-4 spring onions chopped
  • 10 sprigs of fennel chopped
  • 10 sprigs of dill chopped
  • 1 tbspn tomato paste
  • 1 glass of

Cuttlefish with Spinach | How to cook

Cuttlefish with spinach Greek recipe

  1. Rinse the cuttlefish, separate the tentacles from the main body, remove the ink sack, cut in strips and rinse thoroughly. Let the cuttlefish drain and pat dry with a kitchen towel.
  2. In a deep pot, heat up half the olive oil and sizzle the cuttlefish for 2 minutes. Add the chopped onion and let it sizzle for 5'. Then add the tomato paste and simmer for a couple more minutes.
  3. Deglaze with wine.
  4. Add the rest of the olive oil along with the chopped spinach, fennel and dill and let the spinach wilt.
  5. Add salt and pepper and keep stirring gently for a few more minutes until most of the juices have evaporated
  6. Once well mixed, cover with lid and allow to cook for approx. 30 minutes in low to medium heat.