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Stewed squid with spinach
Recipe by Valentina Harris
SERVES 4
Preparation 20 minutes
Cooking 40 minutes

500g baby cuttlefish or small, tender squid
1 wine glass olive oil
½ wine glass white wine
300g passata
1kg fresh spinach
2-3 garlic cloves, peeled and chopped
1 dried red chilli pepper
2 tbsp chopped fresh flat-leaf parsley
sea salt
4 thick slices Italian bread, slightly toasted

Wash and rinse the fish carefully, then slice into strips.
Pour half the oil and all of the wine into a large pan, add the passata and the fish. Cook together over a gentle heat for
about 30 minutes, stirring frequently. When the fish is tender, season with salt.
Meanwhile, boil or steam the spinach until wilted, then drain and squeeze between your hands to remove as much water as possible. Chop coarsely.
Heat the remaining oil with the garlic and the chilli. Add the spinach and fish. Toss everything together thoroughly for about 10 minutes, stirring constantly.
Remove the chilli. Generously top the slices of bread with the spinach and fish, sprinkle with the parsley and serve at once.

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