Stuffed Cuttlefish with Spinach

Directions

1.    In a bowl, thaw the cuttlefish in water with a pinch of salt.
2.    Remove the head and clean the cuttlefish thoroughly, removing the bone.
3.    Cut the cuttlefish heads into small pieces.
4.    In a saucepan, heat a little olive oil and saute the chopped onions and garlic. Then add the cuttlefish heads and saute for 2 minutes.
5.    Add the spinach and the reserved amount of crushed tomatoes. Also, add the rice and cook for 15 minutes.
6.    Once the filling is ready, set it aside to cool and drain any excess liquid.
7.    Take the cuttlefish and make a small incision on the back to prevent it from bursting. Fill it with the prepared mixture using a soup spoon.
8.    Close the cuttlefish tightly using a toothpick to prevent the filling from coming out (use two toothpicks if needed, depending on the size).
9.    In a baking dish, pour the reserved amount of crushed tomatoes mixed with a little olive oil. Place the stuffed cuttlefish in the dish, and in between, add the leftover filling.
10.    Cover the dish with parchment paper and aluminum foil. Bake it in a preheated oven for 30 minutes. Then, uncover it and continue baking for 15-20 minutes until it gains color.
Enjoy your delicious stuffed cuttlefish with spinach and rice!