Cuttlefish with spinach
Cuttlefish with spinach, either lemonade or red, is a food that secular people usually consume during Lent. On Mount Athos, however, oily food like this is served in the trapeza of the monasteries all year round, on the days when there is catalysis in olive oil. Here is a recipe from Mount Athos for lemon cuttlefish with spinach, slow-cooked in the traditional pan or pot. An ideal recipe for those who love seafood.
We clean the cuttlefish very well and put them in a pot to boil until soft. We don't put a lot of water because usually, they boil with their own water.
We strain the cuttlefish and reserve a cup of their broth for later. We try to keep the broth warm.
Then, we cut into small pieces and set them aside for later.
We wash the spinach very well and cut it into 2 or 3 depending on the size.
We clean and chop the onions and garlic.
We put the olive oil in a pot and slightly wilt the onions.
As soon as they wilt, we add the garlic. Then, we add the spinach and as soon as it wilts, we add the cuttlefish.
We season the food with salt and pepper and add the turmeric and dill.
We pour in the broth from the cuttlefish and cook on low heat until the food is left with its oil.
One minute before removing the food from the heat, we add the lemon juice.
If we want, we can make our food red, replacing the lemon juice with tomato sauce.
We can use frozen cuttlefish that are ready cleaned.
We don't put too much water because the spinach releases a lot of liquid and boils very quickly.
