Rice in broth with cuttlefish and noodles

For the cuttlefish stock:

• Prepare a fumet with cuttlefish previously browned in a pan.

For the rice:

• Chop and fry the vegetables with the cuttlefish cubes until they are tender.
• Prepare the rice in two rounds.
• Soak gradually with the fumet.
• Boil for 10 minutes while stirring.
• Spread the rice on a tray that has previously been in the blast chiller to cool it as quickly as possible.

For the cuttlefish noodles:

• Clean the cuttlefish.
• Cut into 6 or 8 squares of the same size.
• Stack the squares in an orderly way, one over the other, making blocks of 6 or 8 parts.
• Cover the blocks with cling film carefully so they don’t break them and freeze them.
• Once frozen, remove the plastic and cut into thin layers from the lateral of the block, with the cutting machine to obtain strips that are noodle shaped.
• Vacuum the cuttlefish noodles seasoned and with virgin olive oil and chopped parsley. Set aside.

For the decoration:

• Prepare a chive oil.
• Chop chives.

SETTING-UP

• Place the rice and the stock in a pan. Stir while cooking.
• Adjust to taste and add a drop of virgin olive oil.
• Vacuum the noodles at 65 ºC for 1, 5 minutes.
• Plate up the rice in a deep plate.
• Add the noodles on top.
• Decorate with chopped chives and chive oil.

Observations

• The stock must have a lot of cuttlefish to be well concentrated.
• For the chive oil, make the same steps of the parsley sauce, but changing parsley for chives.