CUTTLEFISH WITH RICE - CAL PEP RESTAURANT

Ingredients

• ½ kg of cuttlefish
• 1 onion chopped
• 25 cl. dry sherry
• Minced garlic and parsley
• 1 Chili
• ½ kg of white rice
• Sliced garlic
• Fish Soup
• Olive oil
• Salt and pepper

Preparation:

Place a saucepan on the heat, add olive oil, garlic and chili. When it begins to brown, add the cuttlefish and fry for 2 minutes. Then add 25 cl. of dry sherry and cook for 5 minutes to evaporate the alcohol and finish adding the chopped garlic and parsley.

It is important to be moving to cuttlefish lose its ink and achieves a perfect sauce for the dish.

To prepare the rice in a saucepan, add olive oil to heat, and add the sliced garlic, when brown, put the rice. We leave it brown and add the fish soup (twice than rice). Simmer for 22 minutes to get a dry rice.

When we mount the plate we put a base of white rice and, on top, put the cuttlefish in its ink. At lunchtime we recommend mixing the two ingredients.