Cuttlefish with leeks and rice

One more recipe to cook this tasty and nutritious (although not so popular with many people) seafood and taste something really delicious! Rice and leeks cooked together is a classic Greek dish anyway but the addition of the cuttlefish makes it more tasty and more filling than ever. Nice combination of ingredients to serve as a main meal and enjoy something different

Recipe of Athinagoras Kostakos,
a young talented Head Cook

winner of the Greek TV cooking show "Top Chef"

"BHMAgourmet" magazine of "BHMA" newspaper (2011)



Ingredients (for 2-3 people):

1 medium cuttlefish, cleaned and cut into 3 pieces
2 tbsp of olive oil
1 large yellow onion, coarsely grated
300gr. of leeks, cut in small cubes (both white and green tender part)
1 clove of garlic, finely chopped
1 tsp of fennel seeds, crushed
150gr. of long grain rice
1 glass of white dry wine
1Lt of vegetable or fish stock (or water)
1 large tomato, cut in small cubes (peeled and seedless)
2 Spring onions, cut in thin rings
½ a bunch of dill, finely snipped
½ a lemon, the juice
salt
pepper

Method:
In a pot warm the oil in medium heat and sauté the grated onion, the garlic, the leek and the fennel seeds for 2-3 minutes stirring with a wooden spatula until they wilt. Add the rice in and stir until it is shiny  and coated by the oil.

Pour over with the wine and allow the alcohol to evaporate for 1-2 minutes. Then add the stock, the tomato and the cuttlefish. Gently stir, cover with the lid and cook for about 18-20 minutes.

Take off the heat and with a slotted spoon transfer the cuttlefish on a chopping board. Cut the cuttlefish into 4-5cm pieces and throw back into the pot.

Add in the pot the dill, the Spring onions, the lemon juice and season with salt and pepper. Gently stir, put the pot back on the heat and cook for another 3 minutes.

Serve while it is hot.