Squid and chorizo risotto

Squid and chorizo risotto
  • Serves icon Serves 4-6
  • Time icon Hands-on time 40 min

Enjoy the flavours of the Mediterranean with this hearty risotto recipe with spicy chorizo and fresh squid.

Nutrition: per serving

Calories
622kcals
Fat
34g (16.4g saturated)
Protein
21.6g
Carbohydrates
50.5g (1.9g sugars)
Fibre
1.4g
Salt
2.8g
Calories
622kcals
Fat
34g (16.4g saturated)
Protein
21.6g
Carbohydrates
50.5g (1.9g sugars)
Fibre
1.4g
Salt
2.8g

For 6 servings

Ingredients

  • 150g cooking chorizo, sliced
  • Olive oil for frying (about 2 tbsp)
  • 1-2 shallots, finely chopped
  • 2 garlic cloves, crushed
  • 350g arborio risotto rice
  • 200ml dry white wine
  • 7 saffron strands
  • 1.25-1.5 litres hot vegetable stock
  • 2 large squid tubes, cleaned, patted dry with kitchen paper, cut into 1cm rings
  • 100g grated parmesan, plus extra to serve
  • 100g cold butter, diced
  • Watercress sprigs to serve

Method

  1. Fry the chorizo with a little oil in a small frying pan over a high heat. Once golden and crisp, remove the chorizo from the pan and set aside. Pour the cooking oil into a separate bowl and set aside for later.
  2. In a large deep frying pan or wide saucepan, gently fry the shallots in a little more olive oil over a medium heat. Once softened, stir in the garlic and cook for another minute.
  3. Stir the rice into the shallot mixture until well coated, then cook for a few minutes. Pour in the wine – it should boil instantly.
  4. Let the wine evaporate almost entirely, then add the saffron. Gradually add the stock, little by little, stirring regularly to prevent sticking (keep the stock hot).
  5. Just before the last amount of stock is added (after about 30 minutes of cooking time), add the squid rings.
  6. Once the rice is tender, stir in the parmesan and butter. Taste, season and top with the fried chorizo. Drizzle with a little of the reserved chorizo oil and add a few sprigs of watercress to serve.

delicious. tips

  1. Arborio rice can overcook easily as the grains are more delicate and can break during cooking. If you’re a risotto novice, try the carnaroli variety, which is more forgiving.

    Buy scallops that are still in their shells, from a reliable fishmonger or supermarket

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