• 2 tablespoons (20ml) oil from sun-dried tomatoes
• 1/3 cup (90ml) ouzo
• 1 cup (150g) finely chopped sweet red pepper
• 4 tablespoons (100g) capers (koutrouvi)
• ½ cup (25g) finely chopped parsley
• ½ cup (75g) finely chopped red onion
• 1 cup (125g) black olives, sliced
• 6-7 (50g) finely chopped sun-dried tomatoes
• 1 cup (110g) boiled peas
• 1 teaspoon (4g) sweet paprika powder
• 2 teaspoons (16g) cooking salt
• ½ teaspoon (1g) black pepper
• 2 tablespoons olive oil
• 1 lime, juice and zest
METHOD
1. Rinse the squid and remove the skin by pulling it off from the fins. Cut the squid into rings. Rinse the rice very well until the water runs clear and all the starch is gone. Drain it well. In a small saucepan with a lid, melt the butter over medium heat. Add the rice and stir until the butter coats everything. Add the water, the stock cube, and one teaspoon of salt. Stir, and when the water boils, reduce the heat, cover the saucepan, and cook for 12-15 minutes. Let the rice absorb all the liquid. When it cools down, fluff it up with a fork. In a frying pan, pour the oil from the sun-dried tomatoes and when it heats up, sauté the squid for about 3 minutes. Pour in the ouzo, light it (if using a gas stove, be careful!), and boil for 10 minutes or until the alcohol evaporates. Let it cool. In a large bowl, combine the rice, the squid, the sweet red pepper, the capers, the parsley, the red onion, the black olives, the sun-dried tomatoes, the peas, the sweet paprika, 1 teaspoon of salt, the black pepper, the olive oil, and the lime zest and juice. Mix everything very well and serve.
