Original name: Kalamari Svismeno Me Ouzo
Origin: Greece
Ingredients
1 kg calamari, cleaned
400 gr cherry tomatoes
3 pieces of garlic
extra virgin olive oil
finely cut parsley
100 ml Ouzo (substitute with Turkish rakı)
Potato Puree
500 gr potatoes
120 ml of warm milk
2 tablespoons of cold butter
salt
nutmeg
Preparation
Preparation of puree bed: Boil the potatoes (around 35 – 40 minutes, depending on their size), unpeel them and pass from the kitchen robot. Put the puree in a pot in medium fire and mix until it gets dry, then add the cold butter. Finally, add the milk slowly while you mix, then the salt and the nutmeg.
Preparation of calamari: warm up in a pan the olive oil and add the garlic and the parsley in medium heat. Add the tomatoes and the calamari. After 5 minutes pour rakı in the pan and cook for another 4-5 minutes. Serve hot on top of the potato puree.