1 large cuttlefish
2 banana shallot
2 garlic clove
20 gr of ginger
1 bag of baby spinach
sea salt to season
80 ml of olive oil
400 ml of water
100 ml white wine
8 gr of cuttlefish ink
Separate the tentacles of the cuttlefish one by one and then cut in half, the body cut in thin pieces.
Peel the shallots and chopped them in half, cut thin, same for the garlic clove, peel and cut the ginger too.
In a medium size pot add the shallots, garlic and olive oil, cook over medium heat until the onions are golden brown, then add the ink and stir.
Add the ginger cook for 5 m over low heat, then add the wine and water cook over low heat for 10m then add the cuttlefish finished over low heat for 8m.
Add the spinach and turn the pot of the heat, involve all together and let it rest.
Check the seasoning of salt, add the lemon juice to finish. Stir.