Ingredients:
6 large cuttlefish cleaned well and cut into pieces
1 can chopped tomatoes
1/2 cup red wine
2 large onions, chopped
2 cloves garlic, chopped
1/3 cup olive oil
Salt and pepper
3 cups spinach, cut by hand into thick pieces
1 tablespoon tomato paste
Preparation:
Place a pot over medium heat and add the olive oil. Add onions and garlic and sauté for 2-3 minutes until translucent. Add the cuttlefish and fry for 5-6 minutes. Add the wine and turn down the heat. Let it simmer for 3 minutes until the alcohol evaporates.
Add tomato, tomato paste, salt and pepper and stir to mix well. Add the spinach and cover the pot. Simmer it on low heat until the sauce thickens up (about 20-25 minutes).
Serve with boiled rice.
