Enjoy Cuttlefish with Spinach during Lent: the ideal recipe for a healthy, fasting, and delicious diet from Greenolia, made with love!

Cuttlefish with spinach

Cuttlefish with spinach 1000 667

Cuttlefish with spinach offers a savory Lenten fasting option, rich in protein and nutrients, ideal for those observing dietary restrictions during this season. This seafood delight showcases the versatility of Lenten cuisine, providing a satisfying and wholesome meal without compromising on taste or tradition.

Ingredients

1. 1 kg cuttlefish
2. 1/2 cup Greenolia Premium Extra Virgin Oil
3. 2 medium red onions (finely chopped)
4. 6-8 spring onions
5. 1 kg spinach, washed and roughly chopped
6. 1/2 bunch dill
7. 1/2 bunch fennel
8. Juice of 1 lemon
9. Salt
10. Freshly ground pepper

Instructions

1. First, clean and wash the cuttlefish.
2. Drain them and cut them into large pieces.
3. Set aside their ink.
4. In a pot over medium heat, add the cuttlefish and let them absorb all their liquids.
5. When they change color and absorb all their liquids, add the olive oil and the finely chopped red onions.
6. Sauté the ingredients for the cuttlefish with spinach for 4-5 minutes until the onions become translucent.
7. Add the spinach and stir to reduce their volume.
8. Add the spring onions.
9. Season the cuttlefish with salt and pepper and let them simmer until they absorb all the liquids.
10. In the last 5 minutes of cooking, squeeze the lemon and sprinkle with dill and fennel.
11. Stir and let the dish simmer until the flavors meld and only the oil remains.

Serve the cuttlefish with spinach warm or at room temperature.

 

Tips

1. You can use any greens you like besides spinach, such as chard, kale, radishes, etc. Aromatic herbs like chervil and mediterranean hartwort also pair well.
2. The cuttlefish don’t need to be boiled separately. They should be added directly to the pot and allowed to absorb their liquids to make the dish flavorful.
3. Make sure the greens are well drained, as excess moisture requires more cooking time to evaporate, resulting in overly soft greens.
4. Adding ink to the cooking process enhances flavor and color but results in a darker hue.
5. Adding a few finely chopped tomatoes or τomato paste is also common in many regions.
6. Lemon and dill are essential to this dish. Fennel provides a perfect flavor if you can find it.
7. Avoid overcooking the cuttlefish, as they can become too chewy.

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