Rice With Cuttlefish Without Ink

Preparation:

Preparation: Clean the cuttlefish, wash them under running water, let them drain then cut them into strips. Finely chop the garlic and parsley using the crescent. Heat the olive oil in a saucepan, brown the chopped parsley and garlic briefly, then add the cuttlefish and brown them too, over moderate heat, basting them occasionally with the white wine. When this is completely consumed, sprinkle the preparation with the necessary salt and cook with a covered container and moderate heat for 10 minutes. When the cuttlefish is tender, put the rice in the saucepan, stir well, pour a ladleful of hot broth and cook for 15-16 minutes. As the rice absorbs the broth, add more: when cooked, the rice should be very soft.