Cuttlefish with Mixed Greens and Rice
Soupies me horta ke rizi

Serves 6
Preparation time 1 hour
Cooking time 1 hour

• 2-1/4 lb (1 kg) cuttlefish, cleaned
       (see note)
• 2-1/4 lb (1 kg) mixed greens, such as
       amaranth, nettles, sorrel and spinach,
       coarse stalks removed
• 1/2 cup (120 ml / 4 fl oz) olive oil
• 1 onion, finely chopped
• 1/2 cup (4) finely chopped scallions
       (spring onions)
• 4 tablespoons brandy
• 1 cup (250 ml / 8 fl oz) hot water
• 1/2 cup (15 g / 1/2 oz) finely chopped
       fresh dill
• 1/2 cup (100 g / 3-1/2 oz) long-grain rice
• Salt and pepper
• 4 tablespoons freshly squeezed lemon juice

Cut the cuttlefish body sacs into bite-size pieces, but leave the tentacles whole. Put the cuttlefish into a colander and rinse under cold running water, then drain and pat dry. Put 2 tablespoons water into a large pan and bring to a boil. Add the greens and cook for 5 minutes, then drain, squeezing out as much liquid as possible. Heat the oil in another large pan. Add the onion and scallions and cook over low heat, stirring occasionally, for 5 minutes, until softened and translucent. Add the cuttlefish, increase the heat to high, and cook, stirring constantly, until their liquid has evaporated. Add the brandy and cook until the alcohol has evaporated. Pour in the hot water, cover, and simmer for 30 minutes, or until the cuttlefish are tender. Add the greens, dill, and rice, season with salt and pepper, and simmer for 20 minutes more, until the rice and greens are tender. Mix the lemon juice with a little hot cooking liquid in a bowl, then add to the pan, shaking it to distribute the mixture evenly. Cook for 1 minute more. Serve hot or at room temperature.

• from:
  Vefa's Kitchen:
• by Vefa Alexiadou
• Phaidon Press 2009
• $45.00; Hardcover; 650 Recipes, 230 Color Photographs
• ISBN-10: 0714849294
• ISBN-13: 9780714849294
• Recipe reprinted by permission.

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This page created August 2009