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To preserve the freshness of cuttlefish ink leave it in the bag, put the bag in a glass with some oil and store it in refrigerator.


100 ml olive oil
200 g onion
3 cloves crushed garlic
500 g cleaned cuttlefish
1 teaspoon Vegeta
laurel leaf
2 bags cuttlefish ink
2 spoons chopped parsley
200 ml white wine
250 g rice

For sprinkling:
grated cheese

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons 60 min

  • 1 Wash the cuttlefish and finely chop them.
  • 2 Saute finely chopped onion on oil, add garlic and prepared cuttlefish. Simmer for about 10 minutes.
  • 3 Pour wine over it, add Vegeta, laurel leaf and simmer for about 30 minutes.
  • 4 At the end add ink, chopped parsley and half cooked rice.
  • 5 Mix all together and cook gently (be careful not to overcook the rice).


Serve immediately on warm plate with grated cheese.