WHAT?
300g. Cuttlefish
150g. Rice
1 onion, 2-3 cloves garlic, chilli
1-2 tablespoons olive oil
2 sweet pointy peppers
1 teaspoon tomato paste
3 tablespoons white wine vinegar
2 bay leaves, allspice crushed (2-3)
500ml. Vegetable stock
Salt, pepper
1 teaspoon (heaped) diluted in lemon
Parsley to serve
HOW TO?
1️⃣Clean the cuttlefish. Remove the ink. Chop them in chunks. In olive oil in medium heat sauté them for a couple of minutes. Add chopped onion, garlic, chilli and the peppers and sauté for 2-3 minutes.
2️⃣Add the tomato paste and the bay leaves/allspice and cook for 1-2 minutes. Splash the vinegar to let the alcohol steam away (2 minutes). Cook for ten minutes in low heat.
3️⃣Add the rice. And cook to start almost glowing. Add the vegetable stock (proportion is always 1 rice -2.5 liquid). And with semi closed lid in medium heat cook for 10 minutes. After 15-20 minutes you’ll start seeing holes being created at the top. Reduce the heat to very low for 1 minute. Turn off and put a towel over it.
4️⃣A few minutes later, it will be ready. Add the tahini in lemon juice and mix well. Serve hot with parley.
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