Fish with saffron
178 recipes
Orange cuttlefish
ingredients
servings
12
Water
3 liters
Celery
1/2 gram
Parsley
1 sprig
Onions
1 half
Carrots
1 unit
Sunflower oil, for frying
1 cup
Black pepper
to taste
Iodized salt
to taste
Extra virgin olive oil
6 spoons
Durum wheat flour
400 grams
Eggs
5 unit
Butter
20 grams
Breadcrumbs
500 grams
White wine
70 mL
Double concentrated tomato paste
1 spoon
Rice
1000 grams
Cuttlefish
1000 grams
starters from Italy
Orange cuttlefish
Orange cuttlefish
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Delicious and rich flavors
preparation
step 1
Prepare the vegetable broth with water, celery, onion, parsley and carrot
step 2
Clean the cuttlefish by cutting them into small pieces holding the black pockets
step 3
In a large pot, with 3 tablespoons of evo oil
step 4
Dry 1/2 1/2 onion, put the rice and let it toast
step 5
Wet with 50 ml. Of wine, salt and pepper
step 6
Add the broth and 1 bag and half the black
step 7
Bake it and when it's ready to pour it into a large container
step 8
Mix the butter, 3 spoons of breadcrumbs and let it cool
step 9
In a frying pan with high edges, put 3 tablespoons of egg oil, parsley and 1/2 onion triti
step 10
Dry and mix the concentrate, continue cooking for 2 minutes and put the cuttlefish
step 11
Salty, pepper and wet with the remaining wine. Cook for another 2 minutes and add 1/2 bag of black baking for 20 minutes
step 12
In a bowl whisk the eggs with a pinch of pepper and salt, in the other 2 put the breadcrumbs and flour
step 13
On the palm of your hand put some rice, make the dill and put the cuttlefish, close with a little rice and put them in a tray
step 14
When ready, put them into flour, egg, breadcrumbs and place them in the fridge for at least 1 hour. Freeze in plenty of hot oil and serve.
