Rinse and clean the squids. Cut the tentacles from the hood and then chop them.
Remove the black membrane from the shrimps. Then slice the shrimps to thick pieces.
Rinse and chop the spring onions.
Remove the mussels’ interior – it’s the only part we are going to use.
In a pot, heat Horio soft margarine with olive oil and sauté the onion until it turns golden brown.
Add the shrimps, the tentacles and the mussels. Saute them for about 5 – 10 minutes and quench with ouzo.
Add the lemon, the rice and 1 cup of water and simmer until all liquid evaporates.
Pour the filling into a bowl, and use it to fill the hoods of the squids. Then hold them together with a toothpick, so the filling will not be spilled during baking.
Put the squids in a nonstick baking pan, add some water and cook in medium heat for about 25 minutes.
1 kilo large squids¼ kilo mussels¼ kilo shrimps½ kilo Carolina rice4 spring onions½ bunch of parsleyjuice of 1 medium sized lemon1 cup of ouzo200 gr. Horio soft margarine with olive oil
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