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Cuttlefish with Spinach















Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Low Sodium


750 grams cuttlefish
cup olive oil
1 x water
1 x salt
1 x black pepper
freshly ground
750 grams spinach
1 cup scallions, spring or green onions
1 x lemon
juce half of


Cuttlefish (soupies) as distinct from squid (kalamaria) 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 them, so don't be put off by their colour - the ink rinses off easily.

Rinse cuttlefish or squid and remove head, attached tentacles and intestines; discard intestines.

Pull out cuttle bone or fine transparent bone if squid is being prepared.

Pull off fine skin and rinse.

Remove eyes and beak from head, leave head attached to tentacles and pull or rub off skin from tentacles, or as much skin as will easily come off.

Slice hood or body into strips.

If squid are large, slice head and tentacles - cuttlefish tentacles are usually small and these are left intact.

Place prepared cuttlefish or squid in pan and set on medium heat.

Cover and cook for 15 minutes in its own juice.

Add half the oil, just enough water to cover, and salt and pepper to taste, cover and simmer gently for 45 minutes or until tender.

Meanwhile trim spinach and wash thoroughly.

Drain well and chop leaves and stalks coarsely.

Heat remaining oil in a separate pan and gently fry spring onion until soft, add spinach and stir over heat until it wilts.

Add spinach mixture to cuttlefish or squid with lemon juice and adjust seasonings with salt and pepper.

Cover and simmer for further 10 to 15 minutes.

Serve hot.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 154g (5.4 oz)
Amount per Serving
Calories 14080% of calories from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 102mg 4%
Total Carbohydrate 2g 2%
Dietary Fiber 3g 13%
Sugars g
Protein 8g
Vitamin A 238% Vitamin C 64%
Calcium 14% Iron 21%
* based on a 2,000 calorie diet How is this calculated?


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