INGREDIENTS FOR THE RICE
INGREDIENTS FOR THE CUTTLEFISH
PREPARATION OF THE CUTTLEFISH
Heat the olive oil in a saucepan and sauté the onion, fennel, leek, and garlic all together until soft. Then, add the tentacles and then the bodies. Lower the heat.
Put some wine with the cuttlefish ink and beat it in a jug.
Quench with the rest of the wine left and let the alcohol evaporate. Next, add the thyme, tarragon, bay leaves and star anise.
Add the vegetable broth and bring to a boil. Add the cuttlefish ink mixed with wine, pepper, salt and mix the whole. Remove the star anise and garlic. Remove the pot from the stove.
PREPARATION FOR THE RICE
Heat the olive oil in a saucepan and sauté the onion and garlic until soft. Add the rice and stir often so that it does not stick. Quench with the wine and let the alcohol evaporate. Add the thyme, vegetable broth, and cook over low heat, stirring constantly until it absorbs all the liquid. Remove the pan from the stove and remove the thyme and garlic. Spread it on a baking sheet to cool and stop boiling.
Put the rice with the cuttlefish in a pan to heat.Add salt. Add the mizithra and remove from the stove.
Serve on plates. Sprinkle with a little olive oil.
Garnish with a sprig of oregano.
Wine pairing by Konstantinos Lazarakis
Cuttlefish with its ink, accompanied by rice, is a dish that, although complex in aroma, is mainly a textured dish. In the mouth, the spicy sensation of rice “fights” with the chewy, almost creamy sensation of cuttlefish and sauce. A white Siderite, another variety that is reddish, gives us the structure of a red wine, something that is in demand in such an exuberant dish, but without the tannins, which created a problem with cuttlefish.
(Ideally, the wine that we will use in the recipe, will be equivalent or the same as the one that will be combined at the table)