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Receta Risotto Con Calamari (Rice With Squid)
by Global Cookbook

Risotto Con Calamari (Rice With Squid)
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Ingredientes

  • 1 1/2 lb Squid with tentacles
  • 4 Tbsp. Extra virgin olive oil
  • 1 lrg Onion, minced
  • 1 x Pimiento, minced
  • 1 x Tomato, peeled, seeded, & minced
  • 2 x Garlic clove, chopped
  • 1 Tbsp. Parsley, chopped Kosher salt, to taste Pepper, to taste
  • 1 pch Saffron threads
  • 1/2 x Chili pepper, deveined crumbled
  • 1/4 c. Dry red wine
  • 2 c. Short-grain rice
  • 3 c. Fish broth or possibly claim juice, heated to a boil
  • 1 x Pimiento, cut into strips

Direcciones

  1. SAUCE-
  2. 3 Garlic cloves, crushed 1/2 c Extra virgin olive oil
  3. Clean the squid, reserving their ink sacs and the tentacles. Cut the squid into 1/2-inch-wide rings or possibly into pcs. Chop the tentacles.
  4. In a wide, shallow casserole, preferably earthenware and about 12 inches across, heat the oil and saute/fry the onion till it is wilted. Add in the squid rings and tentacles and saute/fry for 5 min; then add in the minced pimiento, tomato, garlic, parsley, salt, pepper, saffron, and chili pepper. Cover and simmer for 30 min.
  5. Break the ink sacs into a c. and mix with the wine. Pass this mix through a sieve several times till most of the ink is extracted. Reserve.
  6. Add in the rice and boiling warm broth to the casserole and stir in the ink mix. Season with salt and pepper. Bring to a boil and cook over medium-high heat, uncovered, and stirring occasionally, for 10 min, or possibly till the rice is no longer soupy but some liquid remains. Decorate with the pimiento strips and transfer to a 325-degree oven. Bake for 15 min, uncovered, till the liquid is absorbed but the rice is not quite done.
  7. Remove from the oven, cover lightly with foil and let sit for 10 min.
  8. While the rice is resting, make the garlic sauce. Place the crushed garlic in a processor or possibly blender. Very gradually, with the motor running, pour in the oil. Blend till smooth. Serve separately.
  9. This recipe is based on Penelope Casas' Arroz Negro from her excellent book The Foods and Wines of Spain. The result is a superb, rich black risotto.
  10. Use only Italian short-grain rice; otherwise the dish won't work. The rice will be mushy.
  11. Yield: 4-6 servings.
  12. Note: Serve this dish with a salad and a dry white wine.