INGREDIENTS || 4 servings

• 1 small octopus
• 2 small squid, sliced into rings
• 15 shrimp
• 1 onion
• 1 tsp garlic in oil (Piltsis)
• 50g Florina pepper rings (Piltsis)
• 1 small glass of ouzo
• 1 jar Mediterranean Risotto (Piltsis)
• A little salt, pepper, sweet paprika, hot paprika, curry
• A little oil

INSTRUCTIONS

1. Boil the octopus, squid, and shrimp heads until the octopus and squid soften (about 15 minutes). Remove them and cut the octopus into small pieces.
2. In a saucepan, heat the oil and sauté the onion, Piltsis garlic, Piltsis Florina peppers, shrimp, salt, pepper, sweet paprika, and hot paprika.
   Deglaze with ouzo, add the squid and octopus, and let it simmer for 6-7 minutes.
3. In another pot, heat some oil and add the Piltsis risotto. Toast the rice and then add 2.5 jars of the broth from the boiled octopus.
4. Season with salt and pepper, and let it cook.
   When the water is almost absorbed, add the seafood mixture from the first saucepan and cook until the liquid is fully absorbed.
5. Once the water is absorbed, remove from heat and cover with a towel to allow the moisture to settle. Serve with a fine white wine.