Cuttlefish with rice and lemon

Cuttlefish with rice

Ingredients

• 1 kg cuttlefish
• 1 large chopped onion
• 1 teaspoons garlic powder or 2 cloves garlic in thin slices
• 1 cup of olive oil
• 1 teaspoon white wine
• chopped fennel
• 1 glass of rice for pilaf (yellow rice)
• lemon juice
• lemon zest
• 2 glasses of hot water
• Salt Pepper

Directions

1. We clean the cuttlefish, removing the skin, the ink bag, the bone and the calipers.
2. Wash them well and cut them into pieces
3. Heat the olive oil in the pot and sauté the onion and garlic for 2 minutes.
4. Add the cuttlefish and brown them for 10 minutes, stirring constantly.
5. Add the wine and the salt and pepper, cover the pot, lower the heat and let them simmer for about 1 hour, until they soften.
6. Add the hot water, the chopped rice and fennel to the boiling food and let them boil.
7. Mix all the ingredients well and, when the rice starts to soften, take the pot off the heat.
8. Cover it with a clean towel and put the lid on.
9. In 15 minutes, uncover, stir again so that the rice soaks up all the liquid, add lemon juice and zest to your taste.