A fasting recipe with lovely ingredients that bring the Mediterranean Sea right to your plate. It will better reward your taste buds combined with a glass of “Pente Litharia” from Oenou Yi – Ktima Vassiliades winery.
Ingredients:
For the olive oil and lemon sauce
- 1 tbsp honey
- ½ tbsp mustard
- juice and zest of 2 limes
- 150ml olive oil
- ½ chili, chopped
- 2 tbsp. chopped fresh coriander leaves
- lime slices
For squid
- 4 squid (200g each)
- 1 medium-sized onion, chopped
- ½ garlic clove
- 1 tbsp. chopped coriander
- 50ml of white wine “Pente Litharia”
- 200g risotto rice
- 400ml of hot vegetable broth
- lemon zest and juice
- 1 tbsp butter
- thyme, chopped
- olive oil for serving
Preparation:
For the olive oil and lemon sauce
- Chop the chili and coriander.
- In a bowl add honey, mustard and lime juice.
- Using a hand wire, stir until the mixture is homogenised and slowly pour the olive oil into the mix. Season with salt and pepper.
- Add the coriander and chili. If it is too thick, add some water to dilute it.
For squid
- Preheat oven to 180°C/air.
- Chop tentacles and fins from squid. Cut the inside of the squid and set aside.
- Sauté tentacles and fins. Add white wine and then remove the juices from the pan.
- Add the onion and garlic.
- Cook for 2 minutes, pour the rice and sauté for 1 minute until it has first absorbed moisture from the onion and aromas from the squid and wine.
- Add the warm broth gradually.
- Simmer until the rice is fully cooked for about 20 minutes.
- 5 minutes before the end, add the remaining squid pieces.
- When the rice is ready remove from the heat. Pour in 1 tsp. butter, chopped fresh coriander, half a lemon zest and juice and salt and pepper.
- Fill the squids with the mixture and close each squid mouth with a toothpick.
- Heat olive oil in a frying pan.
- Sauté the squid on all sides for 2 minutes.
- Put in a baking tray and carve them. Add some butter, chopped thyme, salt and pepper on top of in each, and bake for 5 minutes.
- Serve with olive oil.
- Open a white wine “Pente Litharia” from Oenou Yi – Ktima Vassiliades and Bon Appétit!
