Ingredients
- 400 gr cuttlefish,cleaned and cut into chunks
- 240 gr ‘glacé’ rice (glutinous round-grained rice), rinsed
- Vegetable broth*
- 1 onion, finely chopped
- 1 small green pepper, finely chopped
- 1/2 clove of garlic, finely chopped
- 100 ml white wine
- 1 fresh tomato, diced
- 5 sprigs of chopped parsley
- 2 bay leaves
- 120 ml olive oil
- Salt, pepper
- Juice of 1 lemon
Method
Sauté the cuttlefish in a saucepan with the onion, garlic and a little olive oil. Pour in the wine and add the tomatoes, bay leaves, salt and pepper. Add vegetable broth and cook for 20 min. until cuttlefish is tender. Add the rice and green pepper, season with salt, and cook over a moderate heat until the rice is cooked. Add more stock as necessary. When cooked, add a little olive oil, parsley and lemon juice. Leave the pilaf to rest for 10 min., and serve in a deep dish.
* For the vegetable broth you will need:
- 2 lt water
- 1 onion
- 1 clove of garlic
- 50 ml white wine
- 2 bay leaves
- 1 carrot
- A little leek
- A little celery
Method
Boil all the ingredients together for 25-30 min. and strain. Keep refrigerated.
