Here is a sunny and quick recipe from the south, perfect to pair with wild rice for more color or long-grain rice. You can add some chili pepper (step 3) for extra heat! Enjoy your meal!
Preparation of the ingredients: dissolve the fish stock in 200 ml of water, cut the squid into pieces approximately 3 cm in size, peel the carrots and slice them, peel and chop the garlic and shallots.
Set the cooker to the Browning setting. Then add olive oil, shallots, garlic, and carrots: brown for 2 minutes. Next, add the sliced cuttlefish: brown for 3 minutes.
Stop the sauté mode and add the rest of the ingredients. Set to pressure cooking for 10 minutes.
To finish, taste and adjust the seasoning if necessary. Enjoy your meal!
0 servings
4
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