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.
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.
1 kilo of cleaned cuttlefish3 bunches finely chopped dill9 chopped spring onions250 gr. Horio Chopped Tomatoes750 ml Horio Koroneiki variety150 ml ouzo250 gr. white wine750 gr. ricesalt and pepper
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