I came up with this dish one night when I got back really late from work. My need to prepare something quick, I realized that hunger can make us really creative!
Ingredients
1 cuttlefish about 500 gr
2 basil, spearmint and parsley springs
2 slices of lemon
6 tbs olive oil
250 gr orzo
2 spring onion, finely chopped
2 shots of tsipouro
Vegetable stock (the analogy is 3 stock / 1 orzo)
Sea salt
Black pepper
Chopped parsley and lemon zest.
– Prepare cuttlefish and lay them on the herb springs with the lemon slices on top. Wrap them with cooking paper and aluminium foil on top. Cook for about an hour and 15 minutes at 180℃.
– When ready, let them cool down and slice them
– In a pan brown orzo with olive oil and the white part of the spring onion
– After 2-3 minutes add the cuttlefish and keep browning for another 5 minutes.
– Increase temperature and add tsipouro
– Once alcohol evaporates, add the stock and cook until orzo is ready.
– Taste, add salt, pepper and serve with parsley and lemon zest on top.