* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the cuttlefish. Heat the olive oil in a small saucepan. Place the dried onion, spring onions and Florence fennel in the saucepan and sauté for 6-7 minutes until they soften. After that, add the cuttlefish and sauté for another 1-2 minutes until it turns white.
- Step 2: Pour in the ouzo and wait for 1-2 minutes for the alcohol to evaporate. Add the tomato sauce, salt, pepper, sugar, bay leaves and 2 glasses of water and cook for 40-45 minutes, until the cuttlefish is almost ready.
- Step 3: Add the rice, a bit more salt, pepper and two more glasses of water. Mix everthing together well and cook for 20-25 minutes, until the rice is soft and pulpy. During the cooking process, check regularly to see if you need to add more water.
- Step 4: Remove the saucepan from the heat, add the fresh fennel and serve.
Ingredient List
- 1Kg cuttlefish (cleaned and sliced)
- 1 large onion (finely chopped)
- 1 florence fennel (finely chopped)
- 3 spring onions (finely chopped)
- 150g extra virgin, organic olive oil
- 100g ouzo from Mytilene
- 300g fresh tomato sauce
- 250g pearl rice
- salt
- ground black pepper
- 1tsp sugar
- 2 bay leaves
- 1/2 bunch of fresh fennel (finely chopped)