CUTTLEFISH WITH SPINACH

Ingredients 

1kg cuttlefish 

1 pound spinach 

15 spring onions 

1 bunch dill 

1 bunch fennel 

a few mint leaves 

300 gr. oil 

salt 

pepper 

oregano 

cumin 

juice of 1 lemon 

 

Execution:

Blanch the cuttlefish and cut pieces Then clean, chop and wash the spinach well. Then Blanch them by barely dipping them in hot water. Take them out and drain. Peel and finely chop the onions, dill and fennel. Pour the oil in a skillet  and saute the onions and cuttlefish. Then add the spinach. Add broth and a spoonful of pepper cuttlefish and salt. Just boil the contents of the pot, add the dill and fennel. We do not place much stock or water spinach will have their own juice and will boil quickly. Add the spices and reduce heat. Wait until the liquid has evaporated and left with the oil. The lemon pour one minute before lowering the oil from the heat. If we add more lemon, depending on how sour the want.