Cuttlefish with rice cooked in a delicious and creamy tomato sauce seasoned with very traditional Portuguese ingredients!
These tender cuttlefish with rice are cooked in a creamy tomato broth seasoned with garlic, olive oil, onion, and coriander! The combination of all the ingredients in this recipe is simply perfect!
It's a simple and flavorful meal that you can make any time of year, especially on those colder, rainier winter days when we crave a more comforting meal!
If you like simple and creamy rice recipes, check out this delicious and traditional Portuguese octopus rice, Chicken and rice stew, Fish and peas rice or this Rice with pork ribs and peppers!
INGREDIENTS FOR CUTTLEFISH WITH RICE
Here you'll find all the ingredients needed to make this recipe:
- Cuttlefish - Tender cuttlefish, cut into pieces, cooked with rice in a creamy tomato sauce full of delicious seasonings.
- Rice - Long-grain rice or medium-grain rice. To mix with the cuttlefish and tomato sauce.
- chopped garlic, chopped onion, tomato cut into pieces and olive oil - Essential ingredients to make the recipe tastier and creamier.
- Pepper, coriander, bay leaf and salt - For seasoning.
- Water - To cook the recipe.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE CUTTLEFISH WITH RICE
Step 1: Wash the cuttlefish and cut into pieces.
Step 2: In a large saucepan, add the chopped onion, peeled tomato cut into pieces, chopped garlic, cuttlefish, olive oil, a teaspoon salt, pepper and the bay leaf. Stir with a wooden spoon, cover the pan and cook over a low heat for about an hour, stirring occasionally.
Step 3: Add the rice and season with a teaspoon salt. Mix the rice with the cuttlefish.
Step 4: Pour in the water and bring to a boil over medium-high heat. Once it starts to boil, reduce to low heat and cook for 10 to 12 minutes.
Step 5: Turn off the heat, sprinkle with chopped coriander and serve.
TIPS FOR COOKING RICE
1. We usually use long-grain rice or medium-grain rice but you can use another type of rice. Long-grain rice is looser while medium-grain rice is creamier and absorb much more the flavors.
Rice cooking time: about 10 to 12 minutes for long-grain rice and 13 to 15 minutes for medium-grain rice.
2. The amount of water for the rice depends on each person's taste. The mesure we usually use is 250 ml (about 1 cup) to 300 ml (1 1/3 cups) of water per 100 grams (1/2 cup) rice.
3. Always cook the rice with a lid and over low heat to prevent the rice from burning and sticking to the bottom of the pan.
YOU MAY ALSO LIKE
- Cuttlefish with peas and carrots
- Stewed cuttlefish with white beans
- Stewed cuttlefish
- Cuttlefish with clams, peas and sweet potato
- Cuttlefish stew with potatoes
- Cuttlefish à lagareiro
- Cuttlefish à algarvia
- Cuttlefish with potatoes in the oven
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Cuttlefish with Rice
Cuttlefish with rice cooked in a delicious and creamy tomato sauce seasoned with very traditional Portuguese ingredients!
4.00 from 8 reviews
- 1 kg (2 1/4 pounds) cuttlefish
- 200 grams (1 cup) long-grain rice
- 3 cloves of garlic
- 1 large onion
- 3 medium ripe tomatoes
- 50 ml (1/4 cup) olive oil
- 1/2 teaspoon pepper
- Coriander (to taste)
- 1 bay leaf
- 500 ml (about 2 cups) water
- 2 teaspoons salt
- Wash the cuttlefish and cut into pieces.
- In a large saucepan, add the chopped onion, peeled tomato cut into pieces, chopped garlic, cuttlefish, olive oil, a teaspoon salt, pepper and the bay leaf. Stir with a wooden spoon, cover the pan and cook over a low heat for about an hour, stirring occasionally.
- Add the rice and season with a teaspoon salt. Mix the rice with the cuttlefish.
- Pour in the water and bring to a boil over medium-high heat. Once it starts to boil, reduce to low heat and cook for 10 to 12 minutes.
- Turn off the heat, sprinkle with chopped coriander and serve.
