*  Exported from  MasterCook  *
                          CUTTLEFISH WITH SPINACH
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Greek                            Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Karen Mintzias
  750       g            Cuttlefish or squid
      1/3   c            Olive oil
                         Freshly ground black pepper
  750       g            Spinach
    1       c            Chopped spring onions
      1/2                Lemon (juice only)
   Cuttlefish (soupies) as distinct from squid (kalamaria) are preferred for
   this dish, though either may be used.  Cleaning cuttlefish can be a rather
   messy business as these marine molluscs have an ink sac from which the
   pigment sepia is obtained.  The sac ruptures easily and is usually ruptured
   by the time you purchase them, so don't be put off by their colour - the
   ink rinses off easily.
   Rinse cuttlefish or squid and remove head, attached tentacles and
   intestines; discard intestines.  Pull out cuttle bone or fine transparent
   bone if squid is being prepared.  Pull off fine skin and rinse.  Remove
   eyes and beak from head, leave head attached to tentacles and pull or rub
   off skin from tentacles, or as much skin as will easily come off.
   Slice hood or body into strips.  If squid are large, slice head and
   tentacles - cuttlefish tentacles are usually small and these are left
   intact.  Place prepared cuttlefish or squid in pan and set on medium heat.
   Cover and cook for 15 minutes in its own juice.  Add half the oil, just
   enough water to cover, and salt and pepper to taste, cover and simmer
   gently for 45 minutes or until tender.
   Meanwhile trim spinach and wash thoroughly.  Drain well and chop leaves and
   stalks coarsely.
   Heat remaining oil in a separate pan and gently fry spring onion until
   soft, add spinach and stir over heat until it wilts.  Add spinach mixture
   to cuttlefish or squid with lemon juice and adjust seasonings with salt and
   pepper.  Cover and simmer for further 10-15 minutes.  Serve hot.
   From: “The Complete Middle East Cookbook” by Tess Mallos. ISBN: 1 86302 069
   Typed for you by Karen Mintzias
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