Rice with cauliflower and cuttlefish
6 servings
60 minutes
Rice with cauliflower and cuttlefish is a dish infused with the aromas of Spain, reminiscent of traditional paella but with an exquisite marine touch. The tender meat of the cuttlefish combined with golden-spiced saffron, paprika, and cinnamon fills the dish with depth of flavor and sophistication. Cauliflower adds lightness and textural variety, while long-grain rice absorbs all the richness of the aromas. This dish is perfect for a cozy family dinner or a festive evening, impressing guests with its elegance and richness of flavors. It is simple to prepare, yet each stage reveals new facets of its gastronomic character, making every bite a true delight.
1
Chop the onion and garlic finely. Rinse, clean, and cut the squid or cuttlefish into strips. Divide the cauliflower into florets.
- Onion: 150 g
- Garlic: 2 cloves
- Cuttlefish: 500 g
- Cauliflower: 500 g
2
Heat oil in a large heavy-bottomed pot, add onion and garlic, and cook on low heat, stirring, for 10 minutes until golden brown.
- Olive oil: 4 tablespoons
- Onion: 150 g
- Garlic: 2 cloves
3
Increase the heat to medium, add squid or cuttlefish, and cook, stirring, for 2-3 minutes. Stir in paprika, cinnamon, and a pinch of pepper. Pour in water to cover all ingredients and cook, stirring, for another 5 minutes until the seafood is tender. Add cauliflower and rice.
- Cuttlefish: 500 g
- Paprika: 1 teaspoon
- Cinnamon: pinch
- Ground black pepper: to taste
- Cauliflower: 500 g
- Long-grain rice: 500 g
4
Crush the saffron in a mortar, add a little water, mix, then transfer the mixture to a pot. Pour in a bit more water, enough to cover the rice, and bring to a boil. Reduce the heat and cook, uncovered, for another 20-25 minutes, until the rice is done and all the liquid is absorbed. Serve immediately.
- Saffron: pinch
- Long-grain rice: 500 g
- Salt: to taste
