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    • Cuttlefish with Spinach and Mushrooms

    Mark Sharron
    Easy
    25 minutes
    2-4
    Amount Per Serving: Calories 180; Fat 5g; Protein 20g; Fibre 3g
    Cuttlefish with Spinach and Mushrooms is an easy-to-make and delicious seafood dish that will please any palate. This dish is packed with flavour and nutrition, making it an excellent choice for any meal. The combination of cuttlefish, spinach, and mushrooms creates a unique blend of textures and flavours that will tantalise your taste buds. This dish is also very simple to prepare and requires minimal effort. With its rich flavour and nutritional value, Cuttlefish with Spinach and Mushrooms is an ideal meal for any occasion.
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    Ingredients

    • 1 medium cuttlefish, cleaned and cut into small pieces
    • 2 tablespoons of olive oil
    • 1 onion, diced
    • 2 cloves of garlic, minced
    • 2 cups of sliced mushrooms
    • 2 cups of fresh spinach leaves
    • 1 teaspoon of dried oregano
    • 1 teaspoon of dried basil
    • Salt and pepper to taste
    • 1/4 cup of white wine
    • 1/4 cup of chicken broth
    • 1/4 cup of freshly grated Parmesan cheese

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.

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