Whenever you are buying squid (or cuttlefish), be sure to ask the fishmonger for the ink sac, too, since the black ink is a source of incredible flavor and is also commonly used to tint rice dishes like this one. To ensure that the squid ends up being tender, not tough, saute it briefly (preferably with some aromatics, as in this recipe), and then simmer gently--here, with rice, stock, and the ink.
- 1 shallots
- 1 leeks
- 1 clove garlic
- 1 cuttlefish
- ground black pepper
- 180 grams short-grain rice
- 2 bags squid
- 700 milliliters fish stock
- Add the oil to a skillet on medium heat. Add the shallot, leek, and garlic and saute for about 3 minutes.
- Add the cuttlefish and saute for 5 minutes. Add salt and black pepper to taste.
- Add the rice and mix together. Saute for 2 minutes. Add the squid ink and stir well.
- Add the fish stock and simmer for up to 20 minutes on medium heat.
- Once the rice is cooked, remove from the heat and let sit about 5 minutes with a kitchen towel covering the skillet. Serve warm.