Cooking time 25 min
- 600 g squid tube (frozen)
- 2 sweet peppers pointed
- 0.33 white celery
- 0.5 lemon
- 4 branches of fresh parsley
- 2 pieces of garlic
- 1 shallot
- 100 g of Manchego (Spanish cheese)
- 300 g of rice for risotto
- 1 dl of dry white wine
- 6 dl of fish broth (1 cube dissolved in 6 dl of very hot water)
- 6 tablespoon olive oil
- salt and pepper
Nutrition: per serving
- fat27.7 g
- carbs63 g
- protein33.8 g
How to prepare south risotto with seared squid recipe
Tested and delicious recipe for south risotto with seared squid recipe. Try it and we guarantee you will enjoy it.
Thoroughly thaw and squid the squid. Chop the shallot and garlic. Cut the celery into 1/2 cm cubes. Remove the seeds and white filaments from the peppers and cut the meat into 1 cm cubes. Chop the parsley. Grate the manchego. Press the half lemon.
1 Heat 1 tbsp. olive oil in a heavy saucepan and cook celery and peppers 8 min. Book out of the pan.
2 Heat 1 tbsp. olive oil in the same saucepan and sauté the shallot and half of the garlic until they become translucent. Add the rice and cook for 2 minutes over high heat, mixing until translucent.
3 Pour the wine over the rice and let it evaporate over high heat.
4 Wet with the fish broth and stir for a few minutes. Cover and simmer over low heat until liquid is absorbed. Stir occasionally, but not too much, otherwise the rice becomes pasty. Count 18 to
20 min of cooking in total.
5 Heat 1 tbsp. olive oil in a pan and sear in the squid. Continue cooking for 2 minutes on each side. Salt, pepper, and add the rest of the garlic. Remove
nthe frying pan and add 3 tbsp. olive oil, lemon juice and parsley
6 Add the diced peppers and celery and the grated manchego to the risotto.
Beer Death Subite Lambic White
Bière Lambic not Wine Vermentino di Sardegna DOC La Cala
Sella e Mosca
Sardegna – Italy