Cuttlefish with chard otherwise known as "in zimino" is a dish of traditional regional Italian cuisine, especially in Liguria. To prepare them you have to start with the clean the squid, remove the entrails, rinse and cut into slices and keep aside. Peel the chard, wash them well and cut them into small pieces. In a large bowl, sauté with a fried onion, carrot and celery cut into very small pieces. Add to this the fried chard drained with a pinch of salt. Cook them for about ten minutes on low heat. Meanwhile, blanch the tomatoes for removing any skin. Once peeled cut them in very small pieces and mash with a fork. When the chard have softened, add the crushed tomatoes and the cuttlefish and cook over moderate heat for about 30 minutes. Serve warm or at room temperature the cuttlefish, great if you enjoy with slices of toasted bread!!

Cuttlefish with the chard are a typical dish of the culinary tradition of Liguria. They are also called squid in spiced and this definition stems from the particular kind of preparation that sees the cuttlefish join vegetables such as chard and spinach (you can cook in this way also the cod and chickpeas). The word "zimino" is of Arabic origin, from the word "asseminu" which means "thick sauce", as it is  at the end of cooking.

A portion of the cuttlefish with chard, spiced cuttlefish, provides about 200 kcal. It 'a good source of calcium, potassium, magnesium, phosphorus, copper, selenium, iodine and zinc as well as vitamin B1, B2, niacin, B6, pantothenic acid, vitamin C, B12, and vitamin E. The energy that brings comes to around 51% from protein, 36% from fat and 13% from carbohydrates.