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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)

Cuttlefish with rice

  • Cooking
    time
    90'
  • 4
A typical island recipe, slightly changed. We have added spring onions, Florence fennel and fresh fennel. The result is a light and tasty mezé, the perfect match to a glass of ouzo!
Product Qty
Tomato sauce with sweet red wine, from Attica "Simply Greek" 9.9oz
$5.45
P.D.O. Sitia extra virgin olive oil from Crete "Gaea" 16.9fl.oz
$14.95
Sea salt grinder from Attica "Kollectiva" 9.03oz
$4.85
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