1 baking dish
1 chopping board
Mix the cuttlefish ink with the fish stock.
Peel and finely chop the shallots, and slice the squid tubes into rings.
Sauté the shallots and squid in the olive oil in a flameproof baking dish over high heat. Add the rice and sauté for a few moments until it is translucent. Pour in the fish stock.
Plant the seafood in the rice, cover with baking paper and
Serve with dill and lemon wedges.
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