CUTTLEFISH WITH ARTICHOKES AND MUSHROOMS.

INGREDIENTS
For the sauce
1 onion
3 cloves of garlic
1 tbsp tomato paste
200 g tomato juice
1/2 bunch dill
1/2 bunch basil
1/3 bunch parsley
salt pepper
1/2 glass of water
40 ml olive oil
50ml Muscat wine
the rest of the ingredients
1 kg cuttlefish
5 artichokes
300 g various mushrooms
1 shot of ouzo
30 ml olive oil for frying
olive oil for garnish as much as you want
a little saffron
salt pepper
200 g risotto rice
600 ml water or vegetable broth
zest of one lemon
some colorful cherry tomatoes
METHOD
1 First, make the sauce,
in a pan, pour the oil and then the onion and sauté until glossy, then the garlic and sauté for another minute, then the tomato paste and sauté for two minutes, then the Muscat wine and leave for 20 seconds to evaporate, then add the tomato juice, a little water, dill, parsley, basil, salt, pepper, and boil until the water evaporates and the sauce thickens, about 15 minutes on very low heat with the pot covered. Once the sauce is ready, we can blend it if we want or leave it as it is. I put it in the blender. And set it aside.
2 In a pan, I add the oil, let it heat up, and add the cuttlefish. I leave them until all their water has evaporated and they start to golden, about
3 to 5 minutes then I add the ouzo leave it until evaporated then add the artichokes and mushrooms and sauté for another 3 minutes on high heat, then I add the sauce I had made, the water, rice, salt, pepper, saffron, and lemon zest, cover and as soon as it starts to boil, I lower the heat to the lowest point and boil for about 15 minutes, then I add the cherry tomatoes and boil for another 5 minutes, a total of 30 to 35 minutes of cooking until the rice is cooked and the sauce caramelizes.
Serve with a little olive oil and dill.
Good luck

[@christianalexandrou3321]

Looks good and not too difficult can I use squid instead

[@PetraKann]

Yes. Can also use calamari. Even octopus