Cuttlefish with Spinach and Raisins

If you like seafood, cuttle fish in any way will excite you! This recipe is interesting as it combines sweet raisins with seafood; a somewhat unusual combination!

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  • 1 ½ kg cuttlefish (filet)
  • 200 ml red wine of your choice
  • 1 kg spinach
  • 1 small bunch fresh onion (with the green part),washed and chopped into small pieces
  • 100 gr brown or blond raisins
  • 50 gr pine nuts
  • 2 tomatoes
  • 1 small bunch fresh dill
  • olive oil
  • salt & pepper


Put the raisins in hot water to soften, then drain.

Toast the pine nuts.

Clean the cuttle fish and cut the cuttlefish filets into long strips.

Wash and dry the spinach in the special utensil.

In a non-stick frying pan heat the oil and fry the cuttlefish.

Season them with salt and pepper and when they are soft remove from the frying pan.

Add wine to the pan to deglaze and stir.

Next, add the raisins, salt and pepper to taste and allow the sauce to thicken on a low heat uncovered.

In another frying pan, heat 2-3 tbsp olive oil and sauté the fresh onion and the spinach.

Reduce the heat, cover the pan and allow the spinach and the onion to soften.

Add the tomatoes, salt and pepper to taste.

Cook for a few minutes and remove from the heat. The vegetables should be crisp but cooked.

Serve the cuttlefish with the sautéed vegetables and the wine sauce poured on top.

Sprinkle with the toasted pine nuts.

Garnish with plenty of finely chopped dill.



We leave the pan uncovered so that the alcohol in the wine can evaporate. If we cover the pan, the sauce is left with a strong taste of wine that will overwhelm all other flavors.
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