Cuttlefish with Saffron Rice

Method

• Step-by-Step Method for Cuttlefish with Saffron Rice
• Prepare all ingredients: clean and cut cuttlefish into small pieces, chop onion, mince garlic, chop parsley, measure rice, chicken broth, wine, olive oil, saffron, salt, and pepper
• In a small bowl, soak saffron threads in 2 tablespoons of warm chicken broth and set aside
• In a large pan, heat olive oil over medium heat until shimmering
• Add chopped onion and sauté, stirring occasionally, until soft and translucent
• Add minced garlic to the pan and cook, stirring, until fragrant (about 30 seconds)
• Add cuttlefish pieces to the pan and sear, stirring, until just opaque and lightly golden
• Season lightly with salt and pepper while cooking the cuttlefish
• Pour white wine into the pan, stir well, and simmer for 2–3 minutes to reduce and develop flavor
• Add the rice to the pan and stir to coat grains evenly in the oil and juices
• Add soaked saffron and the remaining chicken broth to the pan, stirring to combine
• Adjust seasoning with salt and pepper to taste
• Bring mixture to a gentle boil, then reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender and liquid absorbed
• Check and stir gently halfway through simmering to prevent sticking (avoid over-mixing)
• Remove pan from heat and let rest, covered, for 5 minutes to finish steaming the rice
• Fluff rice gently with a fork to separate grains and integrate cuttlefish
• Sprinkle chopped fresh parsley over the finished dish
• Transfer to a warm serving platter or plates, ensuring an even distribution of cuttlefish and rice
• For plating, mound rice neatly in the center, layering cuttlefish pieces on top, and garnish with extra parsley if desired
• Serve immediately for best texture and flavor