RICE with CUTTLEFISH INK 2

RICE A02099 CUTTLEFISH INGREDIENTS for 4 PERSONS 240 g of rice, 4 squid from 80 g each, 1 dl of dry white wine, 1 teaspoon chopped shallots, 1 dl fish Bouillon, 1 dl extra virgin olive oil, salt and pepper.

Branch head from body of cuttlefish and recuperatene the black liquid in a bowl.

Good clean cuttlefish by removing the bone from the body and the head.

In a pan with half the oil and the shallots you blast the cuttlefish, wet with white wine, cover and simmer for 7 minutes.

Extract cuttlefish and keep them warm.

Let cooking liquid concentrate, remove from heat and let cool, then add the salt and black pepper.

Toasted rice with a tablespoon of oil and bring it to cook with fish stock.

Coat with the sauce of cuttlefish.

Place the icing in rice dishes, with sepia at the Center and serve.