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Member's Recipe:

Cuttlefish with Spinach Rice

Cuttlefish with Spinach Rice
Member's Recipe


  • Wash and clean the spinach and blanch it in boiling water for 1-2 minutes.
  • Transfer to a strainer, set it aside and let it drain.
  • Wash and clean the cuttlefish and cut into pieces.
  • Finely chop the onion, spring onions, leek and garlic.
  • Grate the carrot using the large blades of a grater.
  • Place a pot over heat and let it get hot.
  • Add the olive oil and the vegetables. Sauté a little.
  • Add the pieces of cuttlefish, tomato paste, orange zest, lemon zest and grated ginger. Stir and sauté.
  • Add the orange juice, grated tomato and one of the glasses of water.
  • Cover pot with lid and simmer for 10-15 minutes over low heat.
  • When ready, add the spinach, salt and pepper. Stir.
  • Make 4-5 wells in the mixture and add the rice to the wells.
  • Cover filled wells with the mixture and add the parsley and dill.
  • Add the other glass of water if there is no liquid, cover pot and simmer for 20-25 minutes over low heat.
  • When ready, mix to distribute the rice and serve.
  • You can also add some lemon juice and serve it with Akis’ Olive Rolls or Whole Wheat Olive Bread.
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