Is this my new favorite flavor combination? This week, taking advantage of the fact that the zucchini harvest is being generous, I was preparing this rice with zucchini and cuttlefish. I was not very confident in this combination and yet it has become one of my favorites.
This is a rice that I have not been able to call broth, because it is not the amount of broth necessary for it, but it does have more amount of broth than normal. Perfect to eat with both a fork and a spoon, if desired, the result is very juicy and smooth. You have to try it!
Doing so will take you approximately 45 minutes. A time that, without a doubt, is compensated with the final result. Sautéing the vegetables well is key in this recipe so don't be in a hurry to do it! Do you dare to prepare it? Below you have the step by step to do it.
The recipe
- 1 chopped onion
- 1 green bell pepper, minced
- ½ red bell pepper, chopped
- 3 tablespoons of extra virgin olive oil
- 1 zucchini, small dice
- 250 g. chopped cuttlefish
- 1 cup of rice
- 2 tablespoons of tomato sauce
- ½ teaspoon sweet paprika
- A pinch of rice coloring (optional)
- 3 cups of boiling fish broth.
- Heat 3 tablespoons of oil in a saucepan and sauté the onion and peppers well chopped (you can chop them in the shredder) for 8 minutes.
- Then add the zucchini and fry 8 more minutes.
- Now, add the chopped cuttlefish and cook until they change color.
- Then add the rice and sauté a couple of minutes, stirring with a spoon or spatula.
- Add the fried tomato, sweet paprika, food coloring and boiling fish broth. We mix and cover to cook the rice during 6 minutes at medium-high temperature.
- Then we lower the fire and we partially uncover to cook it for 10 more minutes.
- Once the time has passed, we turn off the fire and let it rest for a couple of minutes.
- We serve the rice with zucchini and cuttlefish hot.