INGREDIENTS
- ½ kilo of squid
- 2 onions, chopped
- 1.5 tbsp Ouzo
- 160 ml of water
- 70 gr. Carolina rice
- 2 tbsp parsley, chopped
- 2 tbsp fennel, chopped
- 1 lemon in juice
- 2 tbsp olive oil
INSTRUCTIONS
Clean the squid and wash them very well.
Saute the chopped onion in a pot.
Add the squid heads and tentacles.
Add salt and pepper
Deglaze with the ouzo and add the water and rice.
Let everything simmer together for about 15 minutes.
Add the chopped parsley, fennel and lemon zest.
We take the tentacles aside.
Preheat the oven to 180°C in the air.
Fill the squid with the rice mixture.
Put a pot in the oven on high heat. Sauté the squid for 2 minutes on each side.
Add the lemon juice and transfer the pot to the oven, adding the tentacles. Bake for 35 minutes.
When they soften, take the pot out of the oven.
