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    • Cuttlefish with Saffron Rice

    Cuttlefish with Saffron Rice

    Mark Sharron
    Easy
    15 minutes
    2

    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

    • 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