Cuttlefish with spinach


A delicious variation of spinach rice that especially seafood lovers will love!


  • Or a kilo of spinach cleaned and coarsely chopped
  • Or kilo of cuttlefish cleaned
  • 1 chopped onion
  • 2 tablespoons chopped garlic
  • 1 bunch of chopped fresh onions
  • 1 chopped leek
  • 1 ripe grated tomato
  • 150 -180 gr Carolina rice
  • Or a bunch of dill
  • Lemon juice
  • Salt Pepper
  • Or olive oil
  • 2 cups vegetable broth or water


  1. Clean, wash and coarsely chop the spinach.
  2. We prepare the cuttlefish. Rinse the cuttlefish very well and drain them.
  3. Cut the cuttlefish in half, separating the body from the tentacles
  4. Cut the tentacles in half and cut the rest into small pieces
  5. Put the leeks and onions in a saucepan and sauté them.
  6. Then add the garlic, cuttlefish, and tomato and let them simmer on low heat for 10-15 minutes. Then add the spinach and let it wither. Add a cup of hot vegetable broth or water (the liquid should be hot enough so that the food does not lose heat suddenly and the cuttlefish tighten).
  7. Add the rice and cover the pot and let the food simmer for 20-25 minutes.
  8. Stir the food and watch its liquids.
  9. When 25 minutes have passed, add lemon juice (as much as you want), chopped dill and the rest of the olive oil. If it has no liquid, add the second cup, bring it to a boil and remove from the heat, letting the rice absorb all the liquid for 10 minutes.

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