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    • Cuttlefish with Saffron Rice

    Mark Sharron
    Easy
    15 minutes
    2
    Amount Per Serving: Calories 310; Fat 6g; Carbs 38g; Protein 25g
    Cuttlefish with Saffron Rice is an easy-to-make seafood dish packed with flavour. It's a great way to enjoy the unique taste of cuttlefish and aromatic saffron rice. This dish is a delicious and nutritious meal that is perfect for any occasion. It is sure to be a hit with your family and friends.
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    Ingredients

    • 1 lb cuttlefish, cleaned and cut into small pieces
    • 2 cups long grain rice
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1 teaspoon saffron threads
    • 3 cups chicken broth
    • 1/2 cup white wine
    • 2 tablespoons olive oil
    • Salt and pepper to taste
    • 1/4 cup chopped fresh parsley

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • 7. Remove from heat and season with salt and pepper to taste.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.

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