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Seafood Bar Chelsea
Chefs Table Hackney

Cuttlefish, ink & spinach

  • Serves: 4
  • Cooks in: 30 mins
  • Difficulty: Medium

600 gr of clean cuttlefish

150 gr of shallots

1 clove of garlic

60 ml of olive oil

50 ml of lemon juice

500 gr of baby fresh spinach

50 ml of water

3 TBSP of cuttlefish ink

10 gr of fresh ginger

Sea salt to season  


Separate the tentacles one by one and then cut in half, the body cut in thin pieces.

Peel the shallots and chopped them in half, cut thin, same for the garlic clove.

In a medium size pot add the shallots, garlic and olive oil, cook over medium heat until the onions are golden brown, then add the ink and stir.

Add the water and ginger previously peeled and cut very finely, cook over low heat for 10m, then add the cuttlefish, cook for another 5m on medium heat.

Add the spinach and turn the pot of the heat, involve all together and let it rest.

Check the seasoning of salt, add the lemon juice to finish. Stir.