- 1 kg cuttlefish
- 100 grams green onion, finely chopped
- 20 grams olive oil
- 200 grams grated tomato
- 1 tsp sugar
- Salt & Pepper
- Zest of 1 lemon
- Juice of 1 lemon
- 2 tbsp parsley, finely chopped
- 1 tbsp dill, finely chopped
- 1 tbsp marjoram, finely chopped
- 40 grams butter
- 1/2 tsp bukovo spice
- 700 grams seafood stock
- 500 grams spinach, cleaned
- 250 grams Carolina white rice
Clean the cuttlefish, pull the skin off and cut into large strips.
In a saucepan, heat the olive oil and sauté the green onion with the bukovo spice. Add in the cuttlefish, stir well and cook for about 3 minutes. Finish with wine; stir in the tomato, the sugar and the stock. Season with salt and pepper.
Cook for 10 minutes longer. Add the spinach and the rice and leave for 15 minutes until the rice is cooked through while stirring from time to time. Add in the lemon juice.
Remove from heat; add the fresh herbs and the butter stirring well to thicken the sauce.