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Cuttlefish with spinach

1 kg cleaned cuttlefish
1 kg spinach
½ cup Glacé (round grained) rice
4 finely chopped spring onions
2 finely chopped onions
2 leeks sliced into rounds (just the white part)
2-3 tablespoons tomato paste
1 clove finely chopped garlic (without the green part)
100ml Salvation olive oil
150ml dry red wine
50ml ouzo (optional)
Zest from 1 lemon
½ bunch of finely chopped dill (stalks separated from leaves)
4-5 Allspice berries
2 bay leaves
Fine-grained salt
1 litre hot water

Place the cuttlefish in a wide saucepan with a glass of water. When they come to the boil leave for 2 minutes on medium heat, with the saucepan covered. Take it off the heat, strain the cuttlefish and cut into pieces. Clean and dry the saucepan, then heat half the olive oil and sauté the onion for 2 minutes. Add the garlic and continue to sauté for another minute. Add the cuttlefish, stir and turn up the heat. Pour on the ouzo (if wanted) and flambé. When the alcohol in the ouzo has been used up and the flame goes out, add the wine and leave the alcohol to evaporate (1 more minute). Turn down the heat, add the bay leaves, the allspice and the water, cover the saucepan and leave to simmer for 15 minutes. Mix the tomato paste into a cup of hot water and add the mixture to the food. Add the salt (with care because the tomato paste is salty), freshly ground pepper to taste, cover the pan again and simmer for at least 20 more minutes. Meanwhile, heat the rest of the olive oil in another pan and sauté the spring onion, leeks and dill stalks. Add the spinach, leave for 2 minutes for it to “sweat” then add the contents of this pan to the other with the cuttlefish. Add the dill leaves and the rice. Boil for twenty minutes to half an hour on medium heat, regularly making sure there is enough liquid in the pan. When the rice is done, take it off the heat, add the lemon zest and leave the pan covered for 10 minutes before serving (shaking the pan several times).


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