Cuttlefish with ink, shellfish, rice


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
180°C oven


  • 4 sachets (16 g) cuttlefish ink (from the fishmonger)
  • 400 ml fish stock
  • 2 French shallots
  • 3 squid, prepared by the fishmonger
  • 4 tablespoons olive oil
  • 200 g basmati rice
  • 1 kg mussels
  • 12 razor clams
  • Salt and pepper
  • 3 sprigs dill
  • 1 lemon

1 baking dish

1 chopping board


Preheat the oven to 180°C.

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 bake in the oven for 15 minutes. Season.

Serve with dill and lemon wedges.