Put the olive oil together with the onions in a pan to shine for a minute, add the cuttlefish and the leek and mix. Let them take a colour for two minutes then extinguish with ouzo.
Add the vegetable broth and continue cooking for another ten minutes. Remove from the heat and add the chopped spinach, the giant beans and the dill. Stir and serve.
Tip: We can add a little lemon or orange juice for extra acidity!