Preparation time: 15 minutes
Total cooking time: 40 minutes
Serves 2
Ingredients for 2 people:
3 measures of small noodles (number 0 or 1) (transparent cup)
Extra virgin olive oil
150 g of cleaned cuttlefish, chopped
3 tablespoons of dry white wine
2 measures of concentrated fish stock (blue cup)
Salt, pepper
Sweet paprika
20 g finely chopped green pepper
3 tablespoons fried tomato
Ingredients for the picada:
1 garlic clove
3 toasted almonds
Saffron
Chopped parsley
Extra virgin olive oil
Preparation:
Prepare the picada: blend all the ingredients together. Set aside.
Place the noodles in the rice cooker and cover with oil.
Place the lid and press Cook.
Cook for 9 minutes. Carefully drain and set aside the noodles.
Place the cuttlefish in the rice cooker with a little oil. Replace the lid and press Cook. Cook for 5 minutes. Open the lid, stir, add the white wine and repeat the process for another 7 minutes.
Add the rest of the ingredients.
Close the lid and press Cook.
Can be served with alioli sauce.
