Risotto and calamari come together beautifully in this exquisite recipe. It is not hard to make and the results are dinner party worthy. Garlic, chorizo, parsley, arborio rice, and red onion star here.
Prep Time:25 mins
Cook Time:45 mins
Total Time:1 hour 10 mins
6 cleaned medium squid tubes, with the tentacles finely chopped
1 finely chopped garlic clove
2 oz (60g) finely diced chorizo
2 oz (60g) arborio rice
1/2 finely diced small red onion
1 finely sliced green onion
2 tablespoons olive oil
3 tablespoons finely chopped flat-leaf parsley
1 1/4 cups (300 ml) boiling water
Saute the garlic, onions and chorizo in olive oil in a skillet for 3 minutes or until the onions are soft and the chorizo has released some of its fat.
Stir in the uncooked rice, parsley and diced squid tentacles.
Saute for 3 minutes then add quarter of the boiling water.
Turn the heat to moderate and cook until the water has soaked into the rice.
Repeat 3 more times using quarter of the water each time.
Taste the rice.
If it is not soft yet, repeat the above steps with 1/4 cup (60 ml) water each time until it is cooked through.
Take it off the stove and let it cool for 15 minutes.
Stuff the squid tubes with the cooled risotto, finishing 1/2 inch from the top of the tube.
Push a toothpick through the top of the tube at the opening to stop any risotto leaking out.
Cook on an indoor barbecue or outdoor grill or even on a griddle pan, for about 4 minutes a side depending on the squid size (small ones might only need 2 or 3 minutes while extra large ones could take 5 minutes a side).
Once you can slip a long pointy knife through the squid quite easily, it is ready to serve.
Serve in slices for the most attractive result, adding some vegetables as a side dish if you wish.