BABY CUTTLEFISH WITH INK AND RICE SIDE
Servings
4
Servings
4
Ingredients
  • 500g baby cuttlefish
  • 400g cooked rice
  • 1jar Spherika Gourmet Cuttlefish Ink
  • 1 Axin (in strips)
  • 2 big onions
  • 1 garlic clove
  • 1glass white wine
  • olive oil
  • Salt
Instructions
  1. In a deep saucepan, sauté sliced tomato, minced onion and sliced garlic with oil and a pinch of salt. Leave over low heat until onion is soft.
  2. Mix cuttlefish ink with white wine and add to saucepan. Boil for half an hour. Purée with blender to get a creamy and smooth sauce
  3. Gut and wash cuttlefish and add to sauce in saucepan. Season to taste and cook for 15 to 20 minutes. Serve with cooked rice.