Black Rice, Cuttlefish and Preserved Lemon


Preparation info

  • Serves


    • Difficulty


Appears in


By Samantha Clark and Samuel Clark

Published 2014

  • About

Every Spanish cookery book has a recipe for this, and jolly good they are too, but thanks to the chef Natalie Smith, we now always use preserved lemon in this dish. It is a wonderful improvement and we have never looked back. Hooray for the original mind! Both squid ink and preserved lemons can be quite salty, so check for seasoning only after you have added both of these.