All you need is:
• 1.2 kg of cuttlefish & calamari - the more cuttlefish, the better! (2lbs)
• 3 liters water (you may need more) (13 cups)
• 60 grams of unpeeled prawns (1/4 cup)
• 1.5 large onions diced
• 1/3 cup extra virgin olive oil
• 2-3 cloves of garlic, diced small
• 1/2 cup of white wine
• 1 1/2 cups of white rice
• Salt & pepper
• 1-2 tablespoons Vegeta
• 50 g butter (3 1/2 tbsp)
• 3 tablespoons chopped parsley
Instructions
• Remove and save the sack of ink from one calamari without breaking it
• Clean the calamari and cuttlefish and cut into small pieces
• Place the calamari, cuttlefish, and prawns (leave them in their shells) into a saucepan, pour water over them and bring to the boil
• Drain the seafood and keep warm. DO NOT DISCARD THE STOCK.
• Peel the prawns
• Fry onions in olive oil until transparent
• Add garlic and cook for 1 minute
• Add the wine and half of the stock and allow to boil
• Add rice
• Season with salt, pepper, and Vegeta, cook for 10 minutes on medium heat stirring from time to time
• Add the rest of the stock, prawns, ink, calamari, and cuttlefish
• Cook for 10-15 minutes on low heat or until the rice is cooked
• Add more water if needed
• Be sure not to overcook the rice. It should remain firm and not gooey
• Mix in the butter and sprinkle with parsley and serve
