INGREDIENTS

• 1 packet of (7 THALASSES) whole squid
• 1 tomato
• 1 dried onion
• 2 medium potatoes
• 250 g rice (nihaki)
• 100 g parsley
• 100 g mint
• 50 g dill
• 20 g tomato paste
• 1 g salt
• 5 g pepper
• 30 g ouzo
• 60 g extra virgin olive oil

METHOD

Clean the squid and keep the legs.

Wash and finely chop all the vegetables (tomato, onion, parsley, mint, dill).

Peel the potatoes and cut them into thick pieces to boil them a little -in order to finish cooking in the oven with the squid.

Take a deep pan to sauté the stuffing from the squid. Heat the olive oil and sauté the onion until it becomes glossy. Then, add the rice to sauté and pour the ouzo. Add the tomato, parsley, mint, dill, tomato paste, salt, pepper and 300 g of water. Leave over medium heat until the rice is tender.

Finally, fill the squid with the prepared filling and place them on a baking tray with the potatoes in between.

Bake at 200 °C for about 40 minutes.

Harokopeio University,
Department of Nutrition and Dietetics Science

*RI= *Reference intake of an average adult (8400 KJ / 2000 kcal)