Stuffed cuttlefish

Ingredients 1 kg cuttlefish 1½ kg spinach 1 bunch of fennel 3 onions 1 cup oil 3 ripe tomatoes 1 cup red wine Salt, pepper

Preparation:

Prepare the cuttlefish, removing the hard parts and the ink. Wash them and leave to drain. Prepare, wash and chop the spinach into large pieces. Sauté for 5 minutes in half of the oil with 1 finely chopped onion. Now stuff the cuttlefish with the spinach. Close them carefully and place them in a pan with the remaining oil and chopped onions. Sauté for a few minutes and then ‘quench’ with the wine. A few minutes later, add the chopped tomatoes, finely chopped fennel, seasonings and a little water. Leave to cook over a low heat until the cuttlefish are tender.

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Tags: main dish, Mollusca, fasting, cuttlefish, ψάρια - θαλασσινά