3 cups cuttlefish washed and cut in pieces
½ lb orzo
1 big onion
1 small fennel root
1 cup cherry tomatoes
1/2 glass of ouzo
5 tb olive oil
1 tb fresh butter
6 tb grated DODONI Kefalograviera.
1 ts cuttlefish ink
2 1/2 hot water
salt & pepper


Chop the onion and the fennel and sauté in olive oil at high heat


Add the cuttlefish and the cherry tomatoes and sauté for another 5 minutes. Sizzle with ouzo. When the alcohol is gone add the hot water. Let the cuttlefish cook until soft in low heat. Add the orzo and stir continually so that it does not stick on the pot. Add ink, salt and pepper to taste. If needed, add a little more hot water. When orzo is ready add the butter and serve with grated kefalograviera. You may garnish with fennel leaves