In Greek: σουπιές με σπανάκι, pronounced soop-YES meh spah-NAH-kee
Use frozen cuttlefish that has already been cleaned and cut into pieces for this recipe if you don’t want to clean the fresh version. Cuttlefish have a stronger taste than squid, and this recipe brings other tastes to the mix that complement it.
Cook Time: 1 hour
Total Time: 1 hour
- 3 1/4 to 3 1/2 pounds of spinach
- 1/2 cup of olive oil
- 1 large onion, diced
- 2 to 2 1/4 pounds of cuttlefish pieces
- 1/2 cup of white wine
- 1 14oz can of chopped tomatoes
- 1-2 teaspoons of salt
- 1/2 teaspoon of pepper
- 2 tablespoons of fresh dill, chopped
- 2/3 cup of water
- 2 tablespoons of long-grain rice
Wilt the spinach: In a large pot, bring water to a boil. Add all the spinach at one time. Stir well and remove. Drain and set aside.
In a stew pot, heat the olive oil over medium-high heat. Add onion and sauté until slightly softened. Add cuttlefish and continue to sauté until it turns white. Douse (deglaze) with wine. When the liquid comes to a boil, add tomatoes, salt, pepper, dill, and water. Reduce heat and simmer, covered, for 45 minutes. (If more water is needed, add a small amount of boiling water.) Add spinach and continue to cook for 15 minutes. 5 minutes before cooking time is up, add rice.
When cooking time is up, turn off heat. Keep the pot covered and let sit for 10-15 minutes longer, until the rice is done.
Yield: serves 4-5