RICE WITH COD AND CUTTLEFISH

Ingredients (for 4 people)

600 grams of desalted Cod from Proa
1 400 gram cuttlefish
60 grams of finely chopped onion
8 dl of vegetable stock
1 dl of dry white wine
20 dl of cream
50 grams of butter
4 soupspoons of olive oil

For the garnish

250 grams of cuttlefish
3 soupspoons of chopped parsley
3 soupspoons of white wine
3 soupspoons of olive oil
75 grams of butter

How to...

Rice: clean the cuttlefish, keep the ink, and cut into small pieces. Fry the onion in half the butter. Add the rice and soak for 5 minutes. Add the white wine and allow to evaporate.
Add the stock while the rice is cooking in 5 or 6 goes, keep stirring. Allow to cook 18 minutes. Add the oil, the rest of the butter, the ink, the cream and salt and pepper.

Cod: cook in a little white wine and oil for 5 minutes.

Garnish: Fry in hot oil until golden.

Sprinkle with white wine, add the parsley and the butter, cook for 7 minutes and place aside.

Decorate to taste.