Black rice with cuttlefish
Instructions
Clean the cuttlefish and cut them into thin slices, keeping aside the ink bladders.
Prepare a sauce with olive oil, garlic and chopped onion, add the cuttlefish and let flavour.
Combine the white wine, let it evaporate, salt and finish cooking by adding if necessary a few tablespoons of broth.
If at this point you can add the cuttlefish sliced mushrooms and cook for another 10 minutes.
Add rice, broth and the squid ink.
Lower the flame, occasionally turning up when cooked.
Ingredients and dosing for 6 persons
- 400 g of rice
- 500 g of cuttlefish
- 1/2 cup of olive oil
- 250 g of mushrooms
- 1 glass white wine
- 1 onion
- 1 garlic
- 150 cl of extract broth of meat (or fish)