Cuttlefish with rice
An easy recipe for cuttlefish with rice in their lemony version, without tomato. A monastic dish of the monk Epifanios, who introduced the laity like no other to the cooking of Mount Athos. Try this fasting and nutritious seafood dish with pilaf. If you want, you can also make it red with fresh tomatoes.
We clean the cuttlefish very well and put them in a pot to boil until soft.
We strain the cuttlefish and keep their broth for later.
Then, we cut them into small pieces and set them aside for later.
We heat the olive oil in a pan and frizzle the onions.
Then, we add the rice and stir 2-3 times so that the oil goes everywhere.
Then, we add the liquids to the pot. We add the broth from the cuttlefish, but if it is not enough, we add a little water. One part of rice should correspond to 2,5 parts of broth.
Finally, we add the dill, season the cuttlefish with salt and pepper and let the food boil.
When the rice starts to soften, we remove the food from the heat and cover it with a clean towel, placing the lid on the towel.
After 15 minutes we open the food, mix it and add the lemon juice.
Our food is ready.
If we want to make the same food red, then we add tomato paste or grated fresh tomatoes. In this case we remove the lemon or add less according to our tastes.
When we initially boil the cuttlefish, to know that they are ready, we pierce them with a fork. If they fall, they are ready.
It is best to first rinse the rice in a colander under running water.
