Ouzo Squid

This dish was Babs' creation, having had something similar in Corfu.

We sweated off a thinly sliced onion in a little oil and slowly added ouzo. The onion was glossy, not caramelised and kept soaking up lots of the lovely ouzo.

We cut two squid tubes into rings and dusted them in seasoned flour before frying quickly in oil. We served them over the boozy onions with a fresh wedge of lemon.

A sure taste of Greece.