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Cuttlefish with Spinach

Delicious, exotic, and light all at once — a healthy dish worth making! My husband and I first tried it in Greece and loved it. It's best with fresh seafood, of course, but since that can be hard to find (and often impossible), we now make it with frozen cuttlefish. It tastes like Greek summer on a plate!

marakeshAuthor avatar
Recipe author
Cuttlefish with spinach
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 65 % 13 g
Fats 20 % 4 g
Carbohydrates 15 % 3 g
113 kcal
GI: 100 / 0 / 0
    1. Heat the oil in a saucepan and sauté the finely chopped onion until lightly golden. 2. Tear the fennel fronds into pieces and add them to the onion, followed by the mint. Cook for a few minutes. 3. Add the cleaned, cut-up cuttlefish. Cook over medium heat for about 15 minutes. 4. Add the wine, olives, and water. Simmer over low heat for 45 minutes. 5. Wash and chop the spinach and add it to the cuttlefish. Simmer over medium heat for another 10 minutes, then season with salt and pepper. Now the dish is ready to serve!

Caloric content of the products possible in the composition of the dish

  • Spinach - 22  kcal/100g
  • Mint, fresh - 49  kcal/100g
  • Mint, dried - 285  kcal/100g
  • Mint - 49  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Fennel - 49  kcal/100g
  • White wine - 78  kcal/100g
  • Olives - 115  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Cuttlefish - 158  kcal/100g

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