For spicy sweet and sour sauce
- In a bowl, add the honey, mustard, lime juice and lime zest.
- Whisk until all of the ingredients are completely incorporated.
- Start to add the sunflower oil in a slow steady stream, while continuously whisking.
- If it becomes too thick, dilute with some water.
- Season with salt and pepper to taste.
- Thinly slice the chili and finely chop the fresh coriander leaves. Add them to the bowl and mix.
- Set aside until needed.
For stuffed calamari
- Preheat oven to 180* C (350* F) Fan.
- Remove the tentacles and innards from the calamari. Cut off the wings. Finely chop the tentacles and wings. Finely chop the innards and set aside until needed.
- In a pan, sauté the tentacles and wings.
- Add the ouzo. Let it evaporate and discard the juices in the pan.
- Add the chopped onion and the minced garlic.
- Sauté for 2 minutes. Add the rice and sauté for 1 minute, until it soaks up all of the juices from the onion and the aromas from the calamari and ouzo.
- Gradually add the hot vegetable stock.
- Simmer for about 20 minutes, until the rice soaks up all of the stock.
- 5 minutes before it is ready, add the chopped innards from the calamari and cook.
- When the mixture has thickened, remove from heat. Add 1 tablespoon of butter, coriander, lemon zest and lemon juice. Stir and season to taste.
- Fill the calamari with the rice filling.
- Seal the opening with a toothpick.
- Place a pan over medium to high heat. Let it get very hot and add some olive oil.
- Add the stuffed calamari and brown on all sides for about 2 minutes.
- Transfer to a baking pan. Slice them open on the top side. Add a cube of butter, some finely chopped thyme to each. Season them with salt and pepper.
- Bake for 5 minutes.
- Drizzle with some of the spicy sweet and sour sauce and serve.
