tribelli® mini with black rice and cuttlefish

Arroz Negro Tribelli - Enza Zaden


  • tribelli®mini
  • Rice
  • Salt
  • Pepper
  • Cuttlefish ink
  •  Cuttlefish
  •  Water
  • Extra virgin olive oil
  • Shrimp


  • Remove the tops from the tribelli® for stuffing. Reserve.
  • Finely chop the rest of the tribelli® and sauté.
  •  Add 120 g of rice and sauté for a couple of minutes.
  • Add the cuttlefish ink.
  • Add the finely diced cuttlefish.
  •  Add water (twice the volume of the rice), salt and pepper.
  •  Simmer for 12 to 15 minutes.
  •  Stuff the tribelli® with the rice and serve with the previously stir fried
    shrimp as an accompaniment.