Octopus casserole cooked in wine, citrus and balsamic, tagliatelle with small tomatoes and basil
Do not salt the octopus
Always add the citrus scraping at the end so as to keep its aroma.
In a big pan and medium heat we warm the olive oil and fry the onion for about 3 minutes until it softens. We season it with salt and pepper, add rice and stir well for about 2 more minutes. Throw the seafood stock and the garlic and heat it, stirring for about 14 minutes, so that the stock is absorbed.
Throw the seafood in the pan, season and heat for 6 minutes. Add butter, fresh cream, cheese and peas. Heat for 2-3 minutes, stirring continuously in low heat.
Remove it from the fire and serve immediately in a deep plate or platter, garnishing with dill.
Steaming hot mussels in white wine and fresh cream
Make sure that the mussels are closed and fresh. Pull out the “beards” and wash them well with cold water.
Throw away all mussels which do not open.
Accompany the plate with Cypriot village rusk, which has been splashed with olive oil and baked in the oven.
Lobster with linguine
Cut the lobster lengthwise.
Heat the olive oil in a pan and fry the lobster until it browns.
Place the lobster in a large baking pan and put it in a pre-heated oven (180º) for 15 minutes.
Add the aubergines , the baby onion, the garlic and the sun-dried tomatoes in the pan and saute. When they brown, add lime and return the lobster to the pan.
Light up the ouzo and reduce liquids by half.
Add the cream and reduce the heat.
Take out the lobster from the pan and return it to the large baking pan. Cover the meat with cheese and put it again in the oven for 3-4 minutes.
Boil the linguine in a deep casserole for 8-10 minutes.
Place the baked linguine in the pan with the sauce and stir. When they thicken, turn off the heat and add the rocket.
Serve in a platter with the lobster.