INGREDIENTS
- 4 large squids or 10 medium
- 2 medium very ripe tomatoes
- 1 dry onion
- 5 fresh spring onions
- 1 fennel
- 1 leek (the white part)
- 3 cloves of garlic
- 1/2 bunch of dill
- 1/2 bunch of parsley
- 1/2 bunch of mint
- 70 ml olive oil
- Salt, pepper
- 1 tsp paprika
- 1 tsp dried or fresh tarragon
- 200g risotto rice
- 1 shot of ouzo
- 200ml water
FOR THE SAUCE
- 2 tsp tomato paste
- 400g tomato juice or fresh ripe tomato sauce
- 200ml water
- A little oil
- Salt, pepper
- 1 tsp paprika
- 1 tsp tarragon
METHOD
1. Cut the squid's long tentacles and fins into small pieces.
2. In a pan, heat half the oil over medium to high heat and once hot, fry the squid pieces for about 3 minutes until the water evaporates.
3. Add the onion, leek, fennel, fresh onion, garlic, and fry for 2 minutes until slightly softened. Extinguish with ouzo and let it evaporate for a few seconds. Then, add the tomato, fresh water, salt, pepper, paprika, tarragon, and simmer for about 7 minutes until the rice begins to soften and the sauce thickens slightly.
4. Fill the squids up to 80% and close with toothpicks. Place them in a baking dish.
5. In a pan, heat the remaining oil over medium heat. Cook the tomato paste for two minutes, then add tomato juice, salt, pepper, paprika, tarragon, water, cover, and simmer for 5 minutes after boiling.
6. Pour the boiled sauce over the squids in the baking dish. Cover with wet parchment paper and bake for 30 minutes at 180 degrees Celsius. Then, remove the parchment and cook for another ten minutes until they get some color, totaling 40 minutes for large squids like mine or 30 minutes for medium ones.
7. If desired, take the sauce, boil it for about ten minutes to reduce the liquids and blend it to make it velvety, or leave it rustic if preferred.
Serve the sauce on the plate, then the squid, cut it, and pour more sauce over it.
Good luck!
