Black Rice With Cuttlefish

1. 1

   Add the oil to a skillet on medium heat. Add the shallot, leek, and garlic and saute for about 3 minutes.

2. 2

   Add the cuttlefish and saute for 5 minutes. Add salt and black pepper to taste.

3. 3

   Add the rice and mix together. Saute for 2 minutes. Add the squid ink and stir well.

4. 4

   Add the fish stock and simmer for up to 20 minutes on medium heat.

5. 5

   Once the rice is cooked, remove from the heat and let sit about 5 minutes with a kitchen towel covering the skillet. Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.