Rice with Cauliflower and Cuttlefish

Main Dishes | Spanish cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Rice with Cauliflower and Cuttlefish

Ingredients

Olive Oil - 4 tablespoons
Onion - 5.3 oz
Garlic - 2 cloves
Cuttlefish Eggs - 17.6 oz
Paprika - 1 teaspoon
Cinnamon - a pinch
Long-Grain Rice - 17.6 oz
Cauliflower - 17.6 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.