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A recipe by chef Savvas Savvas

Ingredients

  • 1 kg cuttlefish, cleaned
  • 100 ml olive oil
  •  1 onion, finely chopped
  •  1 bunch of chopped spring onion
  •  2 cloves of garlic, finely chopped
  •  2 tbsp tomato paste
  •  100 ml ouzo
  •  200 ml of water
  •  1 vegetable broth
  •  6 bunches of spinach
  •  Or bunch of chopped dill
  •  Salt and pepper

Soupies me Spanaki Katsarolas

Method

  • Put a deep pan on high heat and add salt and let it heat well.
  • We take the cuttlefish and cut them into small pieces and put them in the pan over the salt together with a little olive oil and sauté them until they are shielded for 2 to 3 minutes.
  • Finely chop the onion and put it in the pan and mix with a wooden spoon.
  • Finely chop the white part of the spring onions, the garlic, put them in the pan with the cuttlefish together with the tomato pulp and mix and leave for 2 minutes to take out their aromas and turn brown.
  • Quench with ouzo and allow to evaporate.
  • Add the spinach together with the spinach and the vegetable broth and cover with the lid and simmer on low heat for 40 minutes.
  • Finely chop the green part of the onions together with the dill and put them in the pan.
  • Add the zest and the juice from the lemon, 3 tbsp. olive oil, pepper and stir.
  • Serve with pepper, lemon slices and olive oil
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