Croatian Cuttlefish Risotto

Ingredients:

1200 g cuttlefish

280 g rice

1 dl olive oil

60 g tomatoes

200 g onion

20 g garlic

20 g parsley leaves

3 g pepper

20 g salt

Cooking Instructions:

Wash, dry, remove dark skin and cartilage from cuttlefish, and carefully take out the ink sac and save it for later. Cut the meat into small pieces. Place chopped onion, garlic and parsley and cuttlefish meat on heated oil in a pot and add salt. Add a little pepper and tomatoes; pour in water and cook until the cuttlefish becomes partially soft. Add washed rice, add water or fish broth until it is slightly above the rice and cook, mixing occasionally, until rice softens. Before removing from heat, just before the rice is completely cooked, add the contents of the ink sac to get black risotto.

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