Quick & Easy

Cuttlefish with saffron rice

cuttlefish with saffron rice



1.Cut cuttlefish down centre to open out. Score inside in a diagonal pattern. Slice lengthways into three pieces.
2.Heat half the oil in a large deep frying pan. Stir onion and garlic over heat until onion is soft. Stir in rice, paste, paprika and saffron. Add wine and continue stirring until liquid is almost evaporated. Stir in stock and water. Bring to the boil, then simmer with lid off until rice is tender and liquid is almost evaporated.
3.Meanwhile, heat remaining oil in a large frying pan. Stir cuttlefish until cuttlefish changes colour. Remove from heat, stir in tomato and parsley.
4.Serve saffron rice topped with cuttlefish mixture. Serve with lemon wedges.

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