allcorfu.com
Corfu Recipes

  » Home
  » Accommodation
  » News & Weather
  » Activities
  » Travel
  » Food & Drink
  » Out & About
  » Culture
  » Information
  » Property
  » Non-Profit
  » Contact Us
  » Site Search
  » Site Map

Corfu Recipes - Cuttlefish and Spinach

This page gives you the opportunity to re-create some of your favourite Corfiot taverna recipes at home. This time Cuttlefish and Spinach. Before Easter most Greeks observe a Lenten fast. Two of the things they are allowed to eat are soupies (cuttlefish) and kalamaria (squid).

Corfu Recipes - Cuttlefish & Spinach

Ingredients - 750 gm cuttlefish or squid. 1/3 cup olive oil. 750 gm spinach. 1 cup chopped spring onions. Juice of 1/2 lemon. Salt and freshly ground black pepper.

Instructions - Cuttlefish (soupies) as distinct from squid (kalamaria) are preferred for this dish, though either may be used. Cleaning cuttlefish can be a rather messy business as these marine molluscs have an ink sac from which the pigment sepia is obtained. The sac ruptures easily and is usually ruptured by the time you purchase them, so don't be put off by their colour ~ the ink rinses off easily. Rinse cuttlefish or squid and remove head, attached tentacles and intestines; discard intestines. Pull out cuttle bone or fine transparent bone if squid is being prepared. Pull off fine skin and rinse. Remove eyes and beak from head, leave head attached to tentacles and pull or rub off skin from tentacles, or as much skin as will easily come off. Slice hood or body into strips. If squid are large, slice head and tentacles - cuttlefish tentacles are usually small and these are left intact. Place prepared cuttlefish or squid in pan and set on medium heat. Cover and cook for 15 minutes in its own juice. Add half the oil, just enough water to cover, and salt and pepper to taste, cover and simmer gently for 45 minutes or until tender. Meanwhile trim spinach and wash thoroughly. Drain well and chop leaves and stalks coarsely. Heat remaining oil in a separate pan and gently fry spring onion until soft, add spinach and stir over heat until it wilts. Add spinach mixture to cuttlefish or squid with lemon juice and adjust seasonings with salt and pepper. Cover and simmer for further 10-15 minutes. Serve hot.

Recipe Archive

Chick Pea Soup
Beef and Peas
Garlic Potatoes in the Oven
Chicken in Red Sauce
Meat and Green Beans
Fish Stew "Bianco"
Ginger Beer
Walnut Cake
Keftedes
Halvas

Loukoumades
Bourekakia
Melomakarona

Melitzanosalata
Lamb Kleftiko
Cuttlefish and Spinach
Rabbit Stifado
Moussaka
Fasolada
Baklava
Pitta Souvlaki
Artichoke Stew
Prawn Saganaki
Papoutsakia
Peas in Tomato Sauce
Octopus with Paprika
Pork and Leeks
Bordetto
Tsoureki
Stuffed Onions
Baked Mackerel
Bougatsa
Beetroot Salad
Lamb Fricassee
Corfu Omelette

Bekri Meze
Lamb Youvetsi
Baked Stuffed Aubergines
Marinated Fried Fish
Baked Fish
Red Easter Eggs
Kourabiethes
Kumquat Preserve
Swordfish Souvlaki
Sofrito
Olive Bread
Spit Roast Lamb
Green Beans in Tomato Sauce

Lentil Soup
Skordalia
Avgolemono Soup
Christopsomo
Kolokythokeftedes
Taramasalata
Potatoes with Thyme
Gemista
Galaktoboureko
Stuffed Cabbage
Psarosoupa
Pastisada
Stuffed Turkey
Vasilopita
Stuffed Courgette Flowers
Yigandes Plaki
Prawns with Spaghetti
Spetsofai
Sikomaida
Bourou-Bourou
Chicken in Lemon Sauce
Ekmek

Corfu Premier Property
A selection of the most prestigious, exclusive, stunning & interesting
Corfu Property For Sale

Corfu Pool Villas

Corfu Pool Villas
Privately Owned
Seaside and Country.
Apartments, Studios &
Corfu Villas with Pools

Corfu Excursions

website designed and maintained by Truetype Web Solutions