A comforting dish that brings together golden saffron rice and our tender stuffed squid in rich ink sauce. It's simple enough for a weeknight but feels like something special.
Prep time: 20 minutes
Difficulty: Very easy
Serves: 2
Ingredients
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1 tin of Lata Stuffed Squid in Ink
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1 cup Arborio or Bomba rice
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1 small pinch of saffron threads
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2 tablespoons olive oil
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¼ cup dry white wine (optional)
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2½ cups chicken or vegetable broth
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A few sprigs of fresh parsley, chopped
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Preserved lemon or fresh lemon wedges, to serve
Instructions
1. Make the Saffron Rice
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In a small pot, gently heat the broth and add the saffron threads to steep while you prepare the rice.
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In a wide pan, warm the olive oil over medium heat. Add the rice and stir for 1–2 minutes until lightly toasted.
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If using wine, pour it in now and stir until fully absorbed.
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Begin adding the warm saffron broth, about ½ cup at a time. Stir regularly, letting each addition absorb before the next.
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Continue until the rice is tender but still has a little bite—this should take about 15–18 minutes.
2. Warm the Squid
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While the rice finishes cooking, gently warm the stuffed squid in its tin over very low heat, or spoon it into a small pan to heat just until warmed through.
3. Plate and Finish
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Spoon the rice onto plates or shallow bowls and use the back of a spoon to make a small well in the center.
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Nestle the squid in the middle and pour the ink sauce over the top.
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Garnish with a drizzle of olive oil, chopped parsley, and a touch of lemon—either a wedge on the side or a few slivers of preserved lemon on top.
This is our kind of midnight snack. Rich, savory, and ready in under 20 minutes.
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