Rice with cuttlefish without nero
Instructions
Clean the cuttlefish, wash them under running water, drain them and then cut them into strips.
Finely chop the garlic and parsley with the Crescent.
Do heat the olive oil in a saucepan, heat the saucepan, chopped parsley and garlic, then add the cuttlefish and fry them, too, to moderate heat, they have been wetted with the white wine.
When it will be completely used up, sprinkle the preparation with the salt needed and cook in covered container and moderate heat for 10 minutes.
When the cuttlefish will be keep, put in casserole dish, mix rice well, add a ladle of hot broth and cook for 15-16 minutes.
As the rice absorbs the broth, pour the other: when cooked, the rice should be very soft.
Ingredients and dosing for 4 persons
- 300 g of rice
- 350 g of cuttlefish
- Salt
- 1 sprig of parsley
- 1/2 cup of olive oil
- 2 cloves of garlic
- 100 cl of fish broth
- 1/2 cup of dry white wine