Seppie in Zimino

Ingredients

Olive oil

3 tablespoons

Onion

1 medium, finely chopped

Garlic

3 cloves, minced

Cuttlefish

1 pound, cleaned and cut into pieces

Tomato paste

2 tablespoons

White wine

1/2 cup

Spinach

6 cups, fresh, washed and chopped

Salt

to taste

Pepper

to taste

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the finely chopped onion and minced garlic. Sauté for about 5 minutes, or until the onion is soft and translucent.
3. Introduce the cuttlefish pieces to the pot and cook for an additional 5 minutes, stirring occasionally, until they begin to turn opaque.
4. Stir in the tomato paste and pour in the white wine. Mix well and let it simmer for about 5 minutes, allowing the alcohol to evaporate and the flavors to meld.
5. Add the chopped spinach to the pot and cover with a lid. Cook for 10 minutes until the spinach has wilted down.
6. Uncover the pot, season with salt and pepper to taste, and let the stew simmer uncovered for about 30 minutes, or until the cuttlefish is tender and the flavors are beautifully combined.
7. Serve the Seppie in Zimino hot, ideally accompanied by crusty bread for sopping up the delicious sauce.