Cuttlefish with rice, tomato and ouzo
PRINT
RECIPE

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!

256
DIRECTIONS
INGREDIENTS
PRINT
RECIPE

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 chopped tomatoes 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.

 

COMMENTS
No comment has been made yet.

    INGREDIENTS

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

    related recipes

    HORIO SUGGESTS

    Weekly menu

    TRADITIONAL GREEK CUISINE

    TODAY'S PICK