pan-fried cuttlefish with indica rice and wild Canadian rice

It all started when a few years ago I admired the beauty of wild Canadian rice and every now and then I opened the glass jar to breathe the smell of tea with a slight smoky aroma.

I have always used it to accompany fish dishes but I confess that only a few days ago, I felt very strong the need to deepen my knowledge about this food.

Reading here I discovered that it was considered sacred by the Indians of America who chose it as the basic nourishment of their diet because it was rich in calcium, magnesium, potassium, phosphorus and zinc and was instead considered unpleasant food by the Gospel.

Still today it is harvested by hand and its production is totally organic for the specific will of the Canadian state.

Googolando I discovered that obviously in Canada there are many sites on this topic.

In particular, I paused to watch and listen to these videos and I came to the conclusion that the fact of having combined with their sacred food the products that perhaps they don’t know a little worries me.

It is as if I had no respect for their culture and their traditions.

But on the other hand it is also nice to discover that the same dish is composed of products that come from different regions and from different countries!

Indica rice, on the other hand, is white rice with an elongated grain and includes Basmati, Thai and Patna.

This quality of rice has the most resistant outer part which tends to release less starch, so it is suitable for salads and pilaf cooking.

The most cultivated variety in Italy is Patna rice.

Before cooking Indica rice, it is best to wash it at least three times so as to eliminate excess starch.

At the end of cooking the grains will be more grainy and it will be easier to work it.

For 2 people:

a milk cup of Patna rice (less fragrant than the Basmati and Thai)

a coffee cup of wild Canadian rice

for cooking rice:

Wash the Patna rice then cook it in boiling water for 8-10 minutes.

Wash the wild rice and cook it in boiling water for 45 – 50 minutes (the beans must open)

When the rice is cold, mix it and season it with oil, salt and parsley.

half a kilo of cuttlefish to be cleaned

3-4 tablespoons of extra-virgin olive oil

3 cloves of garlic

1 spoon full of raisins

1 tablespoon of desalted capers

15 olives of Gaeta

1 teaspoon of fennel seeds

10 cherry tomatoes cut in half


Clean, wash and cut the cuttlefish into pieces then put the oil in a pan and stew the garlic, with the shirt, over a low flame and covered.

When the garlic is soft, crush it with a fork or remove it.

Add the fennel seeds, raisins and lastly the olives and capers in the pan.

Cook for a couple of minutes then raise the heat and add the cuttlefish.

When the cuttlefish is cooked, add the tomatoes and sauté for another 2 minutes.

Finally add the parsley and serve with the rice.