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    • Cuttlefish with Spinach and Mushrooms

    Cuttlefish with Spinach and Mushrooms

    Mark Sharron
    Easy
    25 minutes
    02-Apr

    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

    • How to Make Cuttlefish with Spinach and Mushrooms
    • Prepare cuttlefish by patting dry and cutting into bite-size pieces
    • Dice onion and mince garlic
    • Clean and slice mushrooms
    • Rinse and drain fresh spinach leaves
    • Grate Parmesan cheese
    • Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat
    • Sauté cuttlefish pieces for 1-2 minutes until opaque, remove and set aside
    • Add remaining tablespoon olive oil to pan
    • In parallel, start sautéing diced onion until translucent (about 3 minutes)
    • Add minced garlic, cook 30 seconds until fragrant
    • Add sliced mushrooms, sauté until soft and liquid evaporates (4-5 minutes)
    • Season mushroom-onion mix with dried oregano, dried basil, salt, and pepper
    • Pour in white wine, simmer for 1 minute to deglaze pan
    • Add chicken broth, bring to a simmer
    • Return cuttlefish to pan, cook gently for 2-3 minutes until just tender
    • Stir in fresh spinach, cook until wilted (about 1 minute)
    • Adjust seasoning to taste
    • Remove pan from heat, sprinkle grated Parmesan over top
    • Plate dish by spooning mixture onto a shallow plate or bowl
    • Garnish with extra Parmesan, a drizzle of olive oil, and a crack of fresh pepper
    • Serve immediately with warm crusty bread or steamed rice if desired