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Cuttlefish in Its Ink with Rice

This simmered dish pairs cuttlefish with cuttlefish ink, short-grain rice and onion. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High satiety Pescatarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

52 g Protein
54 g Carbohydrates
21 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 18g extra-virgin olive oil 159 kcal
  • 86g onion (finely chopped) 34 kcal
  • 6g garlic clove (minced) 18 kcal
  • 172g ripe tomato (grated) 31 kcal
  • 1.23 tsp (2g) smoked paprika 6 kcal
  • 246g cuttlefish (cleaned, sliced) 226 kcal
  • 7g cuttlefish ink (sachets or ink, diluted) 6 kcal
  • 98g short-grain rice 127 kcal
  • 553g fish broth 33 kcal
  • 0.61 tsp (1g) salt 0 kcal
  • 0.31 tsp (1g) black pepper 2 kcal

Cooking instructions

  1. cuttlefish ink (sachets or ink
    Rinse and pat dry the cuttlefish. If using ink sachets, whisk the ink with a few tablespoons of warm water to loosen.
  2. extra-virgin olive oilonion (finely chopped)garlic clove (minced)
    Heat olive oil in a small pot over medium heat. Add onion and cook 4 minutes until softened; add garlic and cook 30 seconds.
  3. ripe tomato (grated)smoked paprika
    Stir in grated tomato and cook 3-4 minutes until reduced and jammy. Add smoked paprika and stir for 10 seconds.
  4. cuttlefish ink (sachets or inkfish broth
    Add the cuttlefish and cook 2 minutes, stirring to coat. Pour in broth, add the ink mixture, and bring to a simmer.
  5. short-grain ricefish broth
    Stir in the rice, lower heat, and simmer uncovered 16-18 minutes, stirring occasionally, until the rice is tender and the sauce is glossy. Add more broth if needed.
  6. saltblack pepper
    Season with salt and black pepper. Rest 3 minutes off heat, then serve hot.

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