calc10 oz (315 g) cuttlefish or whole squid
calc ½ onion, chopped
calc1 garlic clove, chopped
calc3 ½ tbsp PRIMO Extra Virgin Olive Oil
salt and freshly ground pepper
calc2 cups (410 g) PRIMO Italian Rice Arborio
calc4 cups (1 L ) boiling fish broth (stock)
calc3 tbsp (60 g) butter
calc1 tbsp chopped parsley
calc info

recipe image



Clean cuttlefish by removing eyes, beak and transparent quill. Remove and reserve ink sack. Place cuttlefish in a bowl of cold water and soak for 30 minutes. Peel off as much skin as possible, cut the cuttlefish into strips and wash in plenty of cold water.

Sauté onion and garlic in the oil until translucent. Add the cuttlefish and cook over moderate heat until golden, stirring from time to time. Add salt and pepper, reduce heat and cook for 30 minutes.

Add the rice and stir briefly over high heat to blend flavors. Pour into pot several ladlefuls of boiling broth, the ink from the cuttlefish sac, and then little by little the rest of the boiling broth. Reduce heat to low and cook for about 15 minutes, stirring constantly.

Stir in the butter and parsley, remove from heat and let rice rest for a couple of minutes, covered. Stir once more and serve.

PREPRATION TIME: 50 to 60 minutes

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