Serving
Serve immediately on warm plate with grated cheese.
To preserve the freshness of cuttlefish ink leave it in the bag, put the bag in a glass with some oil and store it in refrigerator.
Ingredients
- 100 ml olive oil
- 200 g onion
- 3 cloves crushed garlic
- 500 g cleaned cuttlefish
- 1 teaspoon Vegeta
- laurel leaf
- 2 bags cuttlefish ink
- 2 spoons chopped parsley
- 200 ml white wine
- 250 g rice
- For sprinkling:
- grated cheese
Preparation For this recipe you only need imagination!
Medium complexity 4 Persons 60 min
- 1 Wash the cuttlefish and finely chop them.
- 2 Saute finely chopped onion on oil, add garlic and prepared cuttlefish. Simmer for about 10 minutes.
- 3 Pour wine over it, add Vegeta, laurel leaf and simmer for about 30 minutes.
- 4 At the end add ink, chopped parsley and half cooked rice.
- 5 Mix all together and cook gently (be careful not to overcook the rice).