Red rice with peas, cuttlefish and yellow cherry tomatoes

Ready in 20 minutes | for 2 people

Short on time to cook, but eager to impress? Here's a delicious fish first course, ready in just 20 minutes, that will make even the best chefs jealous.

Ingredients

• 1 pack of Arnaboldi red rice with peas, leeks and marjoram
• 200g of yellow datterini tomatoes
• 300 g of cuttlefish
• 1 potato
• curry and marjoram to taste
• oil and salt to taste

Preparation

Start by cooking the Arnaboldi red rice with peas, leeks, and marjoram . Pour 700 ml of cold water into a nonstick saucepan and add the contents of the sachet. Bring to a boil, then simmer for 16-18 minutes over low heat, stirring occasionally.

NB) If you use the right proportions you will get a real risotto.

Boil a potato in a saucepan. While it's cooking, add a drizzle of oil to a pan and brown the cuttlefish .

After two minutes, add the cherry tomatoes , leaving half whole and chopping the other half. Cook for five minutes and then deglaze with white or rosé wine. Let the alcohol evaporate and add the curry and a pinch of salt.



Set aside a couple of cherry tomatoes and cuttlefish for decoration and blend the rest with the potato, a little of its cooking water and a drizzle of oil, until you obtain an excellent creamy accompaniment.

Chef's advice

Cooking potatoes in water takes some time. To speed up the process, use the microwave. Wrap the potato in microwave-safe plastic wrap and cook for 5 minutes, turning it halfway through.

Recipe by

Give Me Food