Cuttlefish with Black Rice
This recipe for the island of Lefkada is extremely delicious and will shock everyone by its black appearance.
1 kg cuttlefish
1/2 cup olive oil
5-6 cups rice
salt and pepper
1 tbs tomato puree
1 large onion, grated
- Grate onion.
- Clean the cuttlefish, but be extremely careful not to break their ink pocket, this is very important in order to achieve the black pilaf (rice), which gives a peculiar flavour.
1. Sauté the grated onion with the olive oil and stir the cut cuttlefish for a short time.
2. Throw in 3 – 4 cups of water, the tomato purée, the salt and pepper and leave the cuttlefish to simmer until they become soft.
3. Add the rice, and extra water if necessary then stir once in a while. Estimate that the pilaf is ready when the liquids have been drained.