Cuttlefish or Squid with Spinach
|Small cuttlefish/Squid||2 Pound (1 Kilogram, With Their Ink Sacs Intact If Possible)|
|Ouzo/Other anise-flavored liquor||1 Tablespoon|
|Mild spanish onions||8 Ounce, finely chopped (250 Gram)|
|Olive oil||3 Tablespoon|
|Garlic||2 Clove (10 gm), finely chopped|
|Tomatoes||12 Ounce, skinned, seeded and flesh finely chopped (350 Gram)|
|Sun-dried tomatoes/2 teaspoons tomato paste||2 , pounded to a paste (In Oil Or Snipped And Soaked In Boiling Water)|
|Flat leaf parsley||1⁄2 Ounce, finely chopped (15 Gram)|
|Fresh dill||1⁄2 Ounce, finely chopped (15 Gram)|
|Red wine/White wine||8 Fluid Ounce (250 Milliliter, Use Either, Depending On Your Mood)|
|Freshly ground black pepper||To Taste|
|Spinach||1 Pound (500 Gram)|
To clean the cuttlefish or squid, use the heads to pull the viscera out of the bodies.
Make a cut above the eyes to free the tentacles, and keep these with the bodies.
Look for the ink sacs in the viscera: the ink sac is a small bag with a silvery outside.
Separate them, without breaking them, and put the sacs into a small sieve.
Discard the rest.
Remove the 'skeletons' from the bodies.
Cuttlefish have a thick but light white one, which may need cutting free, while the transparent quill in squid usually pop out when they are flexed.
Peel the mottled skin off the outside of the bodies - salted fingers help.
Wash inside and out and cut into bite-sized pieces.
Set the sieve with the ink sacs over a small bowl or cup, crush the sacs with the back of a spoon, extracting as much ink as possible.
Pour in the ouzo and continue crushing until you have collected every available drop.
Put the ink into the refrigerator until needed.
In a flameproof casserole fry the onions in the olive oil gently until transparent.
Add the cuttlefish or squid pieces and continue frying for 5 minutes.
Add the garlic, chopped tomato and tomato paste, parsley, dill and wine, season and simmer for 30 minutes.
Meanwhile wash the spinach, discarding thick stalks, and shred the leaves.
When the 30 minutes is up, stir the spinach and the ink into the pan.
Simmer for another 10 minutes.
Serve with steamed rice or home-made pasta, hilopittes.