Cuttlefish with zucchini, saffron and basmati rice

Ingredients

For 1 serving

• Cuttlefish220 g
• Zucchini180 g
• White wine40 ml
• Saffronto taste
• Shallot20 g
• Basmati rice55 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: shellfish, sulphites,

In season: May – September

Method

1. Bring a pan of water to the boil for the rice. Meanwhile clean the cuttlefish (if not already cleaned): remove the bone, eyes, beak and ink sac, peel off the skin, rinse and cut into strips about 1 cm wide.
2. Wash and trim the courgettes and cut them into dice of about 1 cm; peel and chop the shallot; dissolve the saffron in half a glass of warm water.
3. When the water boils, salt it, rinse the basmati rice and cook it for 12 minutes, until tender and separate; drain.
4. Meanwhile heat the oil in a frying pan over medium heat and soften the shallot for 2–3 minutes, until translucent; add the cuttlefish and cook for 5 minutes, until white and opaque.
5. Deglaze with the white wine over high heat until the smell of alcohol has gone, then add the courgettes and the saffron water; cover and cook for 12 minutes over medium-low heat, until the cuttlefish is tender and the liquid has become a golden sauce.
6. Season with salt and black pepper and serve the cuttlefish with its sauce next to the rice.