Fried cuttlefish with tomato rice

Cuttlefish preparation

Prepare the cuttlefish and dry them lightly with kitchen paper and season with salt.
In a frying pan, place the oil and add the slightly crushed garlic cloves and the chilli.
Cook for one to two minutes and then add the cuttlefish.
When the cuttlefish start to release liquid, cover the pan and let it stew for ten minutes.
Uncap the pan, set the heat to maximum and let all the liquid that has evaporated evaporate until it becomes thicker.
Garnish with chopped parsley.


Tomato rice preparation


In a pan, put the oil, add the chopped garlic and onion and let it brown. Add the skinless and diced tomatoes and the pepper into thin strips.
Wrap all ingredients and season with salt.
Add boiling water (three times the size of the rice) and stir.
Then add the previously washed rice and wait 10 minutes until it is cooked, still with broth.
Sprinkle with cilantro or chopped parsley and pepper.