Ingredients
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For the oil and lemon sauce:
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1 tablespoon honey
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1/2 tablespoon mild mustard
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2 limes (juice and zest)
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150 ml sunflower oil
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1/2 chilli pepper, finely chopped
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2 tablespoons fresh coriander leaves, finely chopped
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For the squid
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4 Squid (200 g each) from one of the Blue Island Fish Markets
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1 medium size onion, finely chopped
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1/2 clove garlic
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1 tablespoon coriander, finely chopped
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50 ml Οuzo
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200gr. glacé rice
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400 ml vegetable stock, hot
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1/2 lemon (juice and zest)
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Thyme, finely chopped
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Oil and lemon sauce for serving
Instructions
Purchase the Squid cleaned from one of the Blue Island Fish Markets.
For the oil and lemon sauce:
Finely chop the chilli and the coriander.
In a bowl, add the honey, mustard and lime juice.
With a hand whisk; gently stir until the mixture is smooth and slowly add the sunflower oil, stirring constantly. Season with salt and pepper. Add the coriander and chilli. If it thickens too much, pour in a little water to dilute it.
For the squid:
Wash them carefully, both inside and out, and let them drain well.
Preheat the oven to 180°C.
Finely chop the tentacles and fins. Cut up the inner part of the squid and put to one side. Sauté the tentacles and fins. Add the ouzo and then remove the juice from the pan.
Add the chopped onion and garlic. Cook for 2 minutes and add the rice and sauté for 1 minute until it absorbs the first moisture from the onion and the aroma of squid and ouzo. Add the hot stock gradually. Simmer until the rice absorbs all the liquid (about 20 minutes). 5 minutes before the end, add the cut part from the inside of the squid.
When the rice is ready, remove from heat, add 1 tablespoon butter, chopped fresh coriander, zest and juice of half a lemon and season with salt and pepper.
Stuff the squid with this mixture. Close the squid’s mouth using a toothpick.
Put olive oil in a frying pan on a high heat. Sauté the squid on all sides for 2 minutes.
Place in a baking dish, score them on the upper side, add 1 piece of butter to each, a little chopped thyme, season with salt and pepper and bake for 5 minutes.
Serve with oil and lemon sauce on top.
Bon appétit!
