Cuttlefish in its own ink with white rice

INGREDIENTS:

  • 1 Clean cuttlefish (1 kg approx.)
  • 1 small bag of Cuttlefish ink
  • 1 large onion
  • 1 Bell red pepper
  • 2 cloves of garlic
  • Parsley
  • Paprika
  • Olive Oil
  • Coarse Salt
  • 200 gr of withe round rice
  • Water

ELABORATION:

  1. Cut the cuttlefish into regular medium pieces.
  2. Chop the onion and the bell red pepper. Crash the garlic cloves, the parsley and a pinch
    of salt in a mortar.
  3. Put in a pan a scrap of olive oil, add the chopped onion and the bell pepper, let simmer
    over low heat and add the crushed ingredients wen is half cooked.
  4. When the sauté is done, add the pieces of the cuttlefish. Let it cook for 10 minutes and then
    add a glass of water, paprika and mix well.
  5. Let it cook over low heat for 40 minutes approx. Or until it’s tender.
  6. Dilute the cuttlefish ink with a little of water.
  7. Add the ink and continue to cook for about 1 a 2 minutes, moving the pan to tie the
    sauce.

RICE PREPARATION:

  1. Add to a small pan: three times the size of the rice the water, and a handful of salt.
  2. When the water is boiling, add the rice and stir.
  3. Cook for 20 minutes, let it rest for 5 minutes.

PRESENTATION:

Place the white rice with a mold on the plate, add the cuttlefish on the side. Pour a little of
the sauce over the cuttlefish, sprinkle with chopped parsley.

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