CUTTLEFISH WITH SPINACH

      Title: CUTTLEFISH WITH SPINACH
  Categories: Greek, Seafood
       Yield: 6 Servings
  
            Karen Mintzias
     750 g  Cuttlefish or squid
     1/3 c  Olive oil
            Water
            Salt
            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 1
   
   Typed for you by Karen Mintzias
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