Combine the tomato, onion, garlic, bulgur, half the olive oil, ½ the wine, the chilli pepper and salt and pepper
Fill in the cuttlefish with this mixture and place them in a baking tray
Add the rest of the wine and olive oil to the baking tray with the fish and cook at 160°C for about 25 minutes
Boil the spinach for a few minutes (just until it wilts) and drain well
Place 3 small servings of spinach in each plate and serve with the fish on top
Tip:Make sure you use clean and gutted cuttlefi sh. You can also use cuttlefish (Wellgoods) with ink in other recipes
Serving Size 1
Servings 0