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Greek style cuttlefish with spinach and rice

Greek style cuttlefish with spinach is a simmered dish of cuttlefish, spinach, dill and lemon, served with rice, for 4 people in 55 minutes. It's an easy recipe, at €4.50 per serving. The key to success is slow cooking the cuttlefish and adding the spinach in two batches so it wilts without drowning the dish.

Tonight, cuttlefish simmered Greek style with spinach, dill and lemon, nicely fragrant, with rice.

Greek style cuttlefish with spinach and rice
Total time
55 min
Difficulty
Easy
Cost per person
€4.50
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Spring, Fall

This dish pairs tender, slow simmered cuttlefish with a tomato and white wine broth, and spinach that collapses into a fragrant mass seasoned with dill. A squeeze of lemon at the end wakes everything up and brings a freshness that cuts through the richness of the stew. The rice, simply boiled, soaks up the sauce and balances the plate without ever hiding it.

This is a recipe that takes some time but little supervision, perfect for an unhurried weeknight dinner or a relaxed Sunday meal. Mon Chou suggests it for seafood lovers who enjoy fragrant dishes, best served to adults or kids already used to the taste of the sea and fresh herbs.

The ingredients

4 people

Fish counter

  • Cleaned cuttlefish 800 g

Fruits and vegetables

  • Fresh spinach 800 g
  • Green onions 6
  • Dill 1 bunch
  • Lemon 2

Pantry

  • Dry white wineoften in the pantry 10 cl
  • Crushed tomatoesoften in the pantry 200 g
  • Riceoften in the pantry 300 g
  • Olive oiloften in the pantry 6 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Mollusks

The step by step recipe

  1. Cut the cuttlefish into strips or chunks and sauté them in the oil with the green onions. 10 min

    Pat them dry first so they sear instead of boiling.

  2. Pour in the white wine, let it evaporate, add the tomatoes and a glass of water, then simmer covered. 25 min

    Cuttlefish needs time, it's tender when a knife tip slides through easily.

  3. Wash the spinach and add it to the pot by the handful, along with the dill, letting it wilt down. 8 min

    Season with salt only at the end.

  4. Meanwhile, cook the rice in salted water, then drain it. 11 min

    Long grain rice pairs well with this saucy dish.

  5. Squeeze the lemon juice into the pot, taste, add pepper, and serve over the rice with a drizzle of olive oil.

    Lemon added at the end brightens all the flavors.

Our tips to get it right

  • Buy cuttlefish already cleaned to save time, or ask your fishmonger to do it in front of you.
  • Let the white wine reduce completely before adding the tomatoes, the dish will taste rounder and less sharp.
  • If the sauce looks too thin at the end, simmer uncovered for a few more minutes before adding the lemon.

The variations

  • Swap the cuttlefish for squid, it cooks a bit faster, check for tenderness with the tip of a knife.
  • For a vegetarian version, replace the cuttlefish with cooked chickpeas, added at the same time as the tomatoes.
  • To save time, use frozen spinach that's already cooked, added straight into the pot near the end of simmering.

What to serve it with

  • A glass of dry white wine
  • Fresh bread for the sauce
  • A chilled cucumber salad

Storage

This dish keeps for 2 days in the fridge in a sealed container. It doesn't freeze well since the cuttlefish turns rubbery. Reheat gently in a pot with a splash of water to loosen the sauce.

Questions about this dish

Can you make this dish ahead of time?

Yes, you can cook the cuttlefish and sauce the day before, then reheat gently and cook the rice just before serving. Add the lemon only at the end to keep its freshness.

How do you know when the cuttlefish is cooked enough?

Pierce the flesh with the tip of a knife, it should go through without resistance. Undercooked cuttlefish stays rubbery, so it's better to simmer longer than to cut it short.

Can you use frozen spinach instead of fresh?

Yes, use frozen spinach that's already blanched, about 600g is enough since it won't shrink as much. Add it straight into the pot near the end of cooking.

Why add the spinach in two batches?

Fresh spinach shrinks a lot during cooking and takes up a lot of space raw. Adding it handful by handful lets it wilt gradually and leaves room for everything else.

How long does it take to make a Greek style cuttlefish with spinach and rice?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Greek style cuttlefish with spinach and rice?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Greek style cuttlefish with spinach and rice cost?

About €4.50 per serving, or €18.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks. Always check the labels of the products you buy.

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