2 lbs. Cuttlefish 10 oz long-grain rice 1 qt. fish broth 1 onion 1 clove garlic 1 spring parsley 1/2 cup white wine olive oil tomato sauce salt pepper
Preparation
Remove the ink sacs from the cuttlefish and set them aside. Slice the cuttlefish into short, thin strips. Finely chop one onion and cook it with one clove of garlic in a saucepan with 8 tbs. olive oil. When the garlic is brown, remove it from the pan and add finely chopped parsley and the cuttlefish. Fry the cuttlefish slowly, then drizzle with a little white wine and its black ink. Halfway though cooking add the rice, stir and pour in the tomato sauce. Add in a ladleful of hot broth every now and then, until rice has cooked completely. Taste before taking off the fire and add salt and pepper to taste. Serve immediately.
We baked some cookies that needs to be eaten, accepted, in order for the website to work properly, it simply won't work without. In order to collect information and improve your experience, we also need to use some third party cookies. Can we?
These cookies are completely safe and secure and will never contain any sensitive information and are only used by Italyabroad.com and the trusted partners we work with
WAIT A SECOND
Before we say ciao, why not join our newsletter & stay up to date on everything happening on planet Italyaborad.com
FREE DELIVERY FOR ORDERS OVER £100
0 
