Cuttlefish with rice, tomato and ouzo
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Cuttlefish with rice, tomato and ouzo

Cuttlefish, onion, ouzo, tomato, olive oil – a mosaique of authentic Greek flavors will make lunch time synonym of real pleasure! Just try it!

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DIRECTIONS

  1. Pour Horio Koroneiki variety in a pot and let it warm up until it is simmering. Add the chopped cuttlefish and let them simmer for 3-4 minutes. Add the wine and the tomato concasse while stirring gently. Finally, add ouzo.
  2. Add water to the pot, if necessary, to cover the cuttlefish. Let it simmer for a while, in low heat, for approximately 20 minutes.
  3. Add the rice (which is already boiled), while stirring, and keep on cooking for about 3-4 minutes.
  4. When removing the pot from the heat, add the dill and stir thoroughly.
  5. Served hot.

 

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    INGREDIENTS

    1 kilo of cleaned cuttlefish 3 bunches finely chopped dill 9 chopped spring onions 250 gr. tomato concasse 750 ml Horio Koroneiki variety 150 ml ouzo 250 gr.  white wine 750 gr. rice salt and pepper
    INGREDIENTS

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