📝 About This Recipe
A cornerstone of Greek Lenten cooking and coastal gastronomy, this dish marries the deep, oceanic umami of tender cuttlefish with the earthy sweetness of fresh spinach. Braised in a rich tomato and red wine base infused with aromatic dill, it represents the heart of the Mediterranean diet. The result is a silky, sophisticated stew that perfectly balances the brininess of the sea with the freshness of the garden.
🥗 Ingredients
The Seafood
- 1 kg Cuttlefish (cleaned, ink sacs removed and reserved if desired, cut into bite-sized chunks)
The Aromatics & Vegetables
- 1 kg Fresh Spinach (washed thoroughly and roughly chopped)
- 1/2 cup Extra Virgin Olive Oil (Greek Koroneiki variety recommended)
- 1 large Red Onion (finely diced)
- 4-5 pieces Spring Onions (thinly sliced)
- 3 cloves Garlic (minced)
- 1 bunch Fresh Dill (finely chopped)
The Braising Liquid
- 1/2 cup Dry Red Wine (a robust Greek Agiorgitiko works beautifully)
- 1 tablespoon Tomato Paste
- 1 cup Canned Crushed Tomatoes (or 2 grated fresh ripe tomatoes)
- 1 piece Bay Leaf
- to taste Sea Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Lemon Juice (for finishing)
👨🍳 Instructions
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1
Prepare the cuttlefish by washing it under cold water. Ensure the hard 'bone' and beak are removed. Cut the body into 2cm rings or squares and the tentacles into manageable pieces.
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2
Place the cuttlefish pieces in a dry, heavy-bottomed pot over medium heat. Cover and let them release their natural juices for about 10-12 minutes until they turn pinkish and firm up.
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3
Once the liquid has mostly evaporated, pour in the extra virgin olive oil and add the diced red onion. Sauté for 5 minutes until the onion is translucent and soft.
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4
Add the spring onions and minced garlic to the pot. Stir frequently for 2 minutes, ensuring the garlic doesn't burn, as this would make the dish bitter.
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5
Stir in the tomato paste and cook for 1 minute to toast it, which deepens the flavor profile of the stew.
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6
Deglaze the pot with the red wine, scraping the bottom to release any caramelized bits. Let the alcohol simmer off for 2-3 minutes.
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7
Add the crushed tomatoes, bay leaf, and just enough warm water to barely cover the cuttlefish. Season lightly with salt (cuttlefish is naturally salty) and pepper.
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8
Lower the heat to a simmer, cover, and cook for 30-40 minutes. The cuttlefish is ready when it is tender enough to be easily pierced with a fork.
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9
Add the chopped spinach in batches. It will look like a lot, but it will wilt down significantly. Stir gently to incorporate.
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10
Add the chopped dill and cook uncovered for another 10 minutes. This allows the spinach to soften and the sauce to thicken into a silky consistency.
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11
Taste and adjust seasoning. Stir in the lemon juice right at the end to brighten the earthy flavors of the spinach.
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12
Remove from heat and let the dish rest for 10 minutes before serving. This 'settling' period is crucial for the flavors to fully meld.
💡 Chef's Tips
If you can find cuttlefish with the ink sacs intact, add a small amount of the ink for a deeper, more complex 'ocean' flavor. Do not overcook the spinach; you want it to be soft but still vibrant green, not brown. If the sauce is too watery after the spinach wilts, turn up the heat for 2-3 minutes to reduce it rapidly. Always use high-quality olive oil, as it acts as a primary flavoring component rather than just a cooking fat. For a variation, you can add a handful of rice (long grain) 15 minutes before the end for a 'Spanakorizo' style seafood dish.
🍽️ Serving Suggestions
Serve with a thick slice of crusty sourdough bread to mop up the delicious sauce. Pair with a glass of chilled Assyrtiko or a dry Rosé to cut through the richness. Accompany with a side of sharp, salty Feta cheese (unless observing a strict dairy-free fast). A side of Kalamata olives and some pickled peppers provides a nice acidic contrast. Finish the plate with an extra drizzle of raw, cold-pressed olive oil.