Cuttlefish ink rice

Name: Cuttlefish ink rice
Cuisine: British
Ingredients: Rice; 2 cloves minced garlic; 1 chopped onion; 1 cuttlefish; 4 squid rings for person; 10 g squid ink; 1 crushed tomato; 100 ml white wine; 1 l fish broth; EVOO and salt

Engrid @YaonmiBern

Although it's a recipe associated with Spain, the story takes us to the Croatian coast of the Mediterranean Sea during the Morea War between 1645 and 1669, Venice managed to dominate the territory of Croatia; more we know that a posteriori, researchers of classical culinary history already found treaties of recipes made with squid ink, in the seventeenth century.

Recipes with black rice there are a few, I share this one, I hope you like it.

Engrid @YaonmiBern

Recipes with black rice there are a few, I share this one, I hope you like it.

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Ingredients

Rice
2 clovesminced garlic
1chopped onion
1cuttlefish
4squid rings for person
10 gsquid ink
1crushed tomato
100 mlwhite wine
1 lfish broth
EVOO and salt

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Steps

1

We gather the ingredients, cook the rice for 6', wash, cut the cuttlefish and the legs into pieces, crush the natural tomato, peel and chop the garlic cloves and the onion, remove the squid ink bags and reserve it.
2

We put the ink in a mortar with a few tablespoons of water, we stir it well and we dissolve it with the water, we reserve it.
3

We sauté the onion and the garlic cloves with EVOO, salt and chopped parsley, add the squid and the legs, pour in the white wine, let the alcohol evaporate, pour in the crushed tomato and let it cook for 6'
4

We add the cooked rice, squid ink, EVOO and salt, mix it and let it cook for 6' at medium low temperature, heat the fish broth and add little by little and in batches, cover and let it cook for 20'.
5

We turn off the heat, let it rest for 4', plate the recipe, decorate it to taste and serve. Enjoy the recipe.