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Posted 18 June 2009 - 04:33 PM
1 kg cuttlefish or calamari
garlic, parsley, salt, pepper
2 dl olive oil
2 - 3 dl fish soup
1 dl tomato juice
1 dl wine
1 teacup of rice
Put rice in a dish and pour tepid water and set aside. Clean cuttlefish or squids and cut in small pieces. Keep one or two bags of black ink.
At 0.5 dl oil fry chopped onion, garlic and parsley for 1 - 2 minutes.
Add cuttlefish (squids) and rest of oil, salt and paper and fry at medium temperature 15 minutes. Mix periodically. If it is dry add slightly fish soup.
At the end add rest of soup, wine, tomato juice and ink. Mix all and when is boil add rice. Cook it about 10 minutes until rice become finished ('al dente' - means soft but not to much).
Take off from fire, sprinkle more popper and parsley above (do not mix), cover it and live about 10 - 15 minutes (do not serve it hot).
Serve with planed parmesan cheese, green salad and cold white wine.
NOTE: 1 kg is about 2 lb, 2 dl is about one teacup. Instead of fish soup water can be used.
Sorry about my english, most of this text is automatically translated.
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