Sautéed Cuttlefish |

Posted on

17 September 2012



Sautéed Cuttlefish


2lb. fresh cuttlefish
3lb spinach, blanched
2 leeks, chopped
6 onions, diced
1 bunch dill, chopped
8fl oz. rose wine
5oz. canned tomatoes
½ tsp. sugar
olive oil
salt and pepper to taste


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

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