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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
  • 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
P.D.O. Sitia extra virgin olive oil from Crete "Gaea" 16.9fl.oz
Sea salt grinder from Attica "Kollectiva" 9.03oz
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