300 grams of rice
500 g cuttlefish ink plus 3 pockets
a small onion
1 liter of broth
a glass of white wine
a small bunch of parsley
salt and pepper.
Clean the cuttlefish, cut into strips and stored in the pockets of ink.
Finely chop the onion and sauté in a saucepan with a little oil, add the cuttlefish, let them season a few minutes, moisten with a ladle of broth and cook for 10 minutes.
Add the rice, wine and ink, salt.
Mix carefully and, hand in hand that the cooking liquid will tend to dry out, add the broth needed.
Once the rice is cooked al dente by fire, pepper and sprinkle with chopped parsley.