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.
Add water to the pot, if necessary, to cover the cuttlefish. Let it simmer for a while, in low heat, for approximately 20 minutes.
Add the rice (which is already boiled), while stirring, and keep on cooking for about 3-4 minutes.
When removing the pot from the heat, add the dill and stir thoroughly.
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