Mediterranean cuisine to Catalonia and Murcia along Spain's Mediterranean coast. It comes in many versions, and may contain a mixture of chicken, pork, rabbit, or shellfish, sautéed in olive oil in a large shallow pan, with vegetables, and typically round-grain rice (often of the local "albufera", "arròs bomba", "sénia" varieties or similar) cooked to absorb the water and coloured with saffron. The dish may be varied with artichoke hearts, peas, sweet peppers, lima beans, string beans, or sausages. Anise is used around the Mediterranean to flavour spirits including French "pastis" and "absinthe"; Greek "ouzo"; Bulgarian "mastika"; Italian "sambuca"; Spanish "anísado"; Turkish "rakı";
Ouzo percent; the minimum allowed is 37.5 percent. Ouzo production itself does not include fermentation. In modern Greece, "ouzeries" (the suffix -erie is imported from French) can be found in nearly all cities, towns, and villages. These café-like establishments serve ouzo with "mezedes"—appetizers such as octopus, salad, sardines, calamari, fried zucchini, and clams, among others. It is traditionally slowly sipped (usually mixed with water or ice) together with "mezedes" shared with others over a period of several hours in the early evening. In other countries it is tradition to have ouzo in authentic Greek restaurants as an aperitif, served in a