Cuttlefish with Spinach

Ingredients

• 1 kg (2 lb) cuttlefish, cleaned and cut into strips
• 1 kg (2 lb) spinach, chopped
• 6 spring onions, chopped
• Dill and fennel fronds
• 100 ml (scant ½ cup) olive oil
• 100 ml (scant ½ cup) white wine
• Juice of 1 lemon
• Salt and pepper

Method

1. Cook the cuttlefish in the oil for 10 minutes, then add the onions.
2. Add the wine and 250 ml (1 cup) water and simmer 35 minutes until tender.
3. Add the spinach and herbs and cook 10 minutes.
4. Season and finish with lemon.

Tip. Leave the ink sacs in for a dark, rich sauce if you like.