WHAT?
300g. Cuttlefish
Teaspoon of vinegar
2 bay leaves
1 onion, a few garlic cloves, chilli
½ carrot, ½ pepper, 1 small courgette
150g. Quinoa
1 teaspoon of tomato paste (peltes)
1 tomato chopped
Shot of ouzo
A few capers
2-3 tablespoons extra virgin olive oil
Parsley, mint to serve
Salt, pepper
HOW TO?
1️⃣Cook the quinoa in boiling water for 12 minutes.
2️⃣Cook the cuttlefish in water with bay leaves and vinegar for 12 minutes at medium heat.
3️⃣In a pot, add the olive oil and chop and sauté the vegetables (courgette, pepper, onion, garlic, chilli). Grate the carrot and carry on sautéing.
4️⃣Chop the cuttlefish and add it in. Add the tomato paste and grind pepper. Add the ouzo and cook for two minutes for the alcohol to evaporate.
5️⃣Add chopped tomato, capers and the cooked quinoa.
6️⃣Serve with parsley and mint.
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