Seppie in Zimino

Ingredients

• Salt and pepper - To taste
• Olive oil - 2 tablespoons
• White wine - 1/2 cup
• Tomato paste - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• Spinach - 500 g, washed and chopped
• Cuttlefish - 1 kg, cleaned and cut into pieces

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until the onion is soft and translucent, about 5 minutes.
3. Add the cuttlefish pieces and cook until they start to become opaque, about 5 minutes.
4. Add the tomato paste and white wine, stir well, and cook for another 5 minutes.
5. Add the spinach, cover the pot, and cook until the spinach is wilted, about 10 minutes.
6. Uncover the pot, add salt and pepper to taste, and simmer for about 30 minutes, until the cuttlefish is tender and the flavors are well combined.
7. Serve the Seppie in Zimino hot, with crusty bread on the side if desired.