Let’s make cuttlefish with spinach. A classic dish found in several regions of Greece. Peel and finely chop the onion. Wash the cuttlefish removing the offal, the ink sachets and the central bone. Cut the cuttlefish into pieces and heat the olive oil. Sauté the onion and the cuttlefish, until golden brown. Add the tomato paste and mix well. Cuttlefish live at a depth of up to 100 metres and constitute a delicious meze. Top up with some water if necessary. Cover the saucepan with the lid, and simmer for 45 minutes. Add the washed spinach, season with salt and pepper, mix and continue cooking for another 20′-25′. Serve hot as an appetizer or as a main dish.