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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Cuttlefish with rice, tomato and ouzo

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

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.