Rice with Cauliflower and Cuttlefish
Main Dishes • Spanish
Description
Rice with Cauliflower and Cuttlefish
Ingredients
- Olive Oil 4 tablespoons
- Onion 5 oz
- Garlic 2 cloves
- Cuttlefish Eggs 20 oz
- Paprika 1 teaspoon
- Cinnamon a pinch
- Long-Grain Rice 20 oz
- Cauliflower 20 oz
- Saffron a pinch
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Finely chop the onion and garlic. Rinse the cuttlefish or squid, clean it, and cut it into strips. Divide the cauliflower into florets.
Step 2
Heat the oil in a large ovenproof pot with thick walls and bottom, add the onion and garlic, and cook over low heat, stirring, for 10 minutes until they turn golden brown.
Step 3
Increase the heat to medium, add the cuttlefish or squid, and cook, stirring, for 2-3 minutes. Stir in the paprika, cinnamon, and a pinch of pepper. Pour in enough water to cover all the ingredients and cook, stirring, for another 5 minutes until the seafood is tender. Add the cauliflower and rice.
Step 4
Crush the saffron in a mortar, add a little water, mix, then add the mixture to the pot. Pour in a bit more water to cover the rice and bring to a boil. Reduce the heat and cook, uncovered, for another 20-25 minutes until the rice is done and all the liquid is absorbed. Serve immediately.
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