Sautéed Cuttlefish

Preparation

• 1
  Wash, peel and cut the cuttlefish into moderate size pieces
• 2
  In a wide saucepan add ½ cup water and cuttlefish
• 3
  Boil until the liquid has evaporated
• 4
  Add ½ cup olive oil and vegetables, and sauté until vegetables begin to wilt
• 5
  Add the wine and stir it into the sauce
• 6
  Add the tomatoes, 4fl oz. water, sugar and bring it to a boil
• 7
  Add spinach, salt, pepper and some more olive oil
• 8
  Reduce heat and simmer until the sauce thickens.