Tuesday 15 May 2018

Cuttlefish with tomatoes, rosemary and purple rice

15 minutes to prepare Serves 4

Jazzed up


Succulent cuttlefish in a light tomato sauce served on a bed of purple rice – the juxtaposed textures made for unlikely but perfect bedfellows!

As a devoted fan of purple rice and squid separately I do not understand how this one had escaped me for so many years until I found this recipe on Cucchiaio!
Some people believe rice should just be kept as a winter warmer but I use it as a simple toolkit for banishing the blues no matter what the season. Each time I pull that tactilely soft bag of black out of the cupboard I...see possibilities.

I like very much black rice called forbidden or purple rice, because it's naturally aromatic and you can always find some basic ingredient, some flavour to match!
Today it is used in a tempting cuttlefish recipe that is simple and super easy; give this dish a try and see for yourself!

Here are ingredients for a 4-serving recipe:


300 g purple rice
500 g cuttlefish
10 cherry tomatoes
120 ml dry white wine
dry rosemary
EVO oil
salt and pepper

  1. Keep calm and clean cuttlefish, wearing gloves: remove the beak and take out the cuttlebone. Then, peel off the skin and remove the head with all internal organs from the body, carefully pulling the ink sac and edible roe. Discard the remaining innards and keep the head, arms and tentacles. Finally, cut and slice the cuttlefish into small pieces
  2. Boil water in a pot, add salt
  3. Once the water starts to bubble, pour the rice and cook it for 20 minutes
  4. Pour 4 tablespoons of EVO oil in a pan and, when it is hot, add the cuttlefish. Braise over low heat, then add the white wine and let it evaporate
  5. Add the dry rosemary and go on with the cooking for about 15 minutes, until the cuttlefish flesh becomes soft
  6. Boil water in another pot. Once the water starts to bubble, pour the tomatoes and cook them for 5 minutes
  7. Drain tomatoes, peel them and remove seeds. Then, cut them into pieces
  8. Add salt, and keep aside
  9. When the cuttlefish is ready, place one ladle of purple rice on each plate. Top with cuttlefish and 1 spoon of tomatoes, and serve immediately!

Nutrition Facts are detailed in the table below. Data is provided per serving.

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