Soupies me spanaki

Soupies me spanaki

Cuttlefish with spinach

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Soupies (cuttlefish), as distinct from kalamaria (squid), 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 the cuttlefish, so don’t be put off by their colour — the ink rinses off easily.

Ingredients

Quantity Ingredient
750g cuttlefish or squid
85ml olive oil
salt and freshly ground black pepper, to season
750g spinach
8 spring onions, chopped
1/2 lemon, juiced

Method

  1. Rinse the cuttlefish or squid and remove the head, tentacles and intestines. Discard the intestines. Pull out the cuttle bone, or the fine translucent bone if squid is being used. Pull off the fine skin and rinse. Remove the eyes and beak from the head, leave the head attached to the tentacles, and pull or rub off as much skin as will easily come off from the tentacles.
  2. Slice the hood or body into strips. If the squid are large, slice the head and tentacles; cuttlefish tentacles are usually small and these are left intact.
  3. Place the cuttlefish or squid in a saucepan over medium heat. Cover and cook for 15 minutes in its own juices.
  4. Add half the oil and just enough water to cover. Season with salt and pepper. Cover and simmer gently for 45 minutes, or until tender.
  5. Meanwhile, trim the spinach and wash thoroughly. Drain well and coarsely chop the leaves and stalks.
  6. Heat the remaining oil in a large frying pan and gently fry the spring onion until soft. Add the spinach and stir until it wilts.
  7. Add the spinach mixture to the cuttlefish or squid with the lemon juice. Adjust the seasoning to taste.
  8. Cover and simmer for a further 10–15 minutes. Serve hot.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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