Cuttlefishes with fennel and spinach
- Fresh and cleaned cuttlefishes with or without their ink
- Fennel or spinach (stemmed and chopped)
- Chopped onions
- Chopped tomatoes
- Olive oil
MethodPlace the cuttlefishes in a saucepan with or without their ink (let your taste deside), add and cover with water and leave them boil. When you prick the cuttlefishes with a fork and they are soft, without removing the fluids from food, add olive oil, the chopped onions and tomatoes and sauté them. Add the chopped fennel or spinach (make sure that they are washed extremely well previously) and put them inside the saucepan along with the appropriate amount of water to boil. Mix the food well and let it cook for about 15-20 minutes.
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