Thursday 23 Nov 2017

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Clean the squid, setting aside 2 or 3 of the ink sacks, then cut it into thin strips.
(You can remove the ink sacs from the cuttlefish when you clean them or purchase the ink already removed from the cuttlefish from your fish vendor). Heat a large pot with oil. Add onion and garlic and saute over medium heat. When garlic browns, remove and discard.
Add cuttlefish. Season it with salt and pepper and cook for a few minutes. Add wine, raise heat and allow wine to evaporate. Squeeze black ink sac into casserole with 2 to 3 tablespoons water. Cook for 20 minutes. Add the rice and, stir constantly. Add stock gradually, so that the rise just is covered by the stock, mixing continuously until rice is cooked. When the rice is fully cooked serve it hot. It shouldn't be soupy and the rice should be firm.

1/3 cup olive oil
1 small onion, chopped
1 clove garlic
17 (1/2-ounce each) cuttlefish, cleaned and cut into strips and ink sac saved
Salt and pepper, to taste
1 cup dry white wine
3 cups fish stock
1 1/3 cups vialone nanno rice

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