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
- 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.
- Served hot.