INGREDIENTS FOR THE RICE
- 500g rice
- 800g of vegetable broth
- 100g chopped onion
- 1 sprig of fresh thyme
- 100g dry white wine
- 100g of olive oil
- 1 clove of garlic
INGREDIENTS FOR THE CUTTLEFISH
- 150g olive oil
- 100g dried onion cut into thin slices
- 100g leek cut into thin slices
- 50g fennel cut into thin slices
- 700g cuttlefish cleaned and skinned – separate the tentacles from the bodies – cut into medium cubes (we keep the bags with their ink)
- 200g white dry wine
- 500g vegetable broth
- 4 bay leaves
- 4 pieces of star anise
- 1 clove of garlic
- 2 sprigs of thyme
- 10g. salt
- 2g pepper
- 2g dry tarragon
FINAL INGREDIENTS
- Cuttlefish we prepared
- Rice we prepared
- 5g salt
- 100g dry mizithra cheese
SERVING INGREDIENTS
- 6 sprigs of oregano
- 10g olive oil
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.
FINAL PREPARATION
Put the rice with the cuttlefish in a pan to heat.Add salt. Add the mizithra and remove from the stove.
SERVING
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)
