Preparation time: 10 minutes
Total cooking time: 30 minutes
Serves 2
Ingredients for 2 people:
3 measures of round grain rice (transparent cup)
Extra virgin olive oil
2 medium cleaned and chopped cuttlefish
4 bags of ink (or cuttlefish ink)
3 measures of fish stock (blue cup)
1 tablespoon sweet paprika
½ tablespoon oregano
Brandy
3 tablespoons fried tomato sauce
Saffron powder
Salt, black pepper
50 g roasted red pepper, peeled and sliced into strips
Ingredients for the aioli:
2 cloves of garlic
1 whole egg or 50 g milk
Salt
Olive oil
Preparation:
Wash the rice in a sieve under cold running water, gently rubbing with hands for 45 seconds, then rinse without rubbing until the water runs clear.
Place the cuttlefish in the rice cooker with a dash of extra virgin olive oil. Place the lid and press Cook. Cook for 5 minutes. Remove the lid, stir and repeat the process.
Add the sweet paprika and oregano. Stir and moisten with a dash of brandy. Replace the lid, press Cook and cook for 3 minutes.
Open the lid, add the rest of the ingredients except the pepper. Stir carefully, close the lid and press Cook.
Garnish with the roasted pepper and serve with the aioli.
While the rice is cooking, prepare the aioli: mix the peeled garlic, whole egg or milk in a blender.
Season with salt and pepper and blend well. Continue blending while adding the olive oil until you have a thick sauce.
