Calamari with Pesto Sauce

Calamari with Pesto Sauce (serves four)

Pesto:
1 bunch fresh basil
100 g pine nuts
100g grated parmesan
125 ml olive oil

Calamari
500 g fresh calamari or sepia
20 ml Ouzo (Greek anise liquour)
2 peeled raw potaoes
salt and pepper

Preparation:
Place the ingredients for the pesto in a blender and mix to a thick paste. Add a pinch of salt.

Remove the head and tentacles and clean the calamari thoroughly and rinse under cold water. Cut the body of the calamari into fine strips. Heat a small amount of olive oil in a frying pan and fry the calamri for around three minutes. Don't let them brown!

Add Ouzo and flambé the calamari briefly. Fry for around three minutes until the alcohol has evaporated. Drain any superfluous oil. Then grate the potatoes and fry in a small amount of oil in a second frying pan until they become crisp and golden brown. Season with salt and pepper.

Mix the pesto into the calamari and fry over a small flame for another three minutes. Stir constantly. Serve individually on a bed of fried potatoes.

This is normally an entrée but you could increase the portions and serve as a main course.