Cuttlefish with Spinach (Soupies Me Spanaki)
Tender braised cuttlefish and silky spinach simmer together in a garlicky tomato-wine sauce.
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Ingredients
- 2 pounds cuttlefish, cleaned and cut into strips or rings
- 1/3 cup olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1/2 cup dry red wine
- 1 cup crushed tomatoes
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon dried oregano
- 10 ounces fresh spinach, washed and trimmed
- 1/4 cup fresh dill, chopped
- 1 lemon, cut into wedges
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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