Info
Preparation time20’
Cooking time50’
Level of difficultyEasy
400 gr. cuttlefish, cleaned and cut into small pieces
40 gr. olive oil
Salt and Pepper
1 onion, cut into large pieces
1/4 teaspoon garlic melted
1/4 glass of dill, finely chopped
40 gr. Ouzo
1/2 tablespoon tomato puree
150 gr. water
500 gr. spinach leaves
For serving:
Lemon peel
Lemon juice
Dill, finely chopped
1. Place a deep frying pan over high heat and heat the olive oil. Add the cuttlefish, the onion, the garlic, the salt and the pepper and fry for 3-4 minutes.
2. Add the dill, quench with the ouzo and let it evaporate.
3. Add the tomato puree, the water, the salt, the pepper, the spinach and mix.
4. Cover the pan with the lid and simmer on low heat for 40-50 minutes.
5. Finally, add the zest and the juice of the lemon, and extra dill. Serve with rice, lemon slices and extra olive oil, if desired.
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