RECIPE:
Clean the cuttlefish (remove the bone, turn the cuttlefish inside out, remove the entrails, eyes, tooth, remove the backbone, the fins, tentacles, head and strip the skin off).
Pat dry it using paper towel and cut into thin strips (1-2 mm thick). Cut the squid strips width-ways and not lengthwise, because they will otherwise curl.
Combine bread flour and salt and dust the cuttlefish strips with it.
Heat the oil and fry the cuttlefish strips very briefly in plenty of hot oil, in order for them not to harden.
Creamed spinach: Clean th spinach and blanch in boiling eater long enough for it to soften. Remove the spinach from water, gently strain and put into a blender, add feta cheese, salt, pepper and olive oil and blend to obtain a creamy consistency.
Serving: place 2-3 tablespoon of creamed spinach o a plate and place fried cuttlefish strips on top. Decorate with thinly sliced radish rounds and if desired, a sprinkling of smoked paprika.
