Squid or calamari are seafood staples that everyone loves. They are often grilled, fried or added to soups and stews. This unique dish fuses wonderful flavors of the sea into the classic risotto.Â It may not look as pretty because of its color, but it is surely a treat.
1/2 onion, chopped
1/2Â carrot, chopped
1 bay leaf
3 cloves garlic, minced
1 pound cleanedÂ cuttlefish or calamari, ink sac retained
4 tablespoons olive oil
1 medium Spanish onion, diced
2 packets squid ink
1 1/2 cups Arborio rice
1 cup dry whiteÂ wine
2 tablespoons butter
1 bunch Italian parsley, finely chopped to yield 1/4 cup
Place 3 quarts of water in a large pot and bring it to a boil. Add half of the onion, half of the carrot and 1 bay leaf. Cook the calamari in the pot for 30 seconds. Transfer it to a bowl of ice water for 1 minute. Drain and set aside. Reserve the broth.
Heat the olive oil in a large frying pan under medium heat. Add the garlic, onions and squid ink. Cook for about 8-10 minutes. Stir in the rice and cook for 2 minutes or until the rice becomes translucent. Pour in the white wine, and then gradually add some broth until the rice is covered. Set the heat to high and cook it for another 15 minutes, while stirring constantly.
Chop the calamari and add it to the rice. Cook it until the rice is al dente or soft. Season it with salt and pepper. Remove from heat and add the butter and parsley. Mix well. Serve immediately with lemon wedges.
Photo Courtesy Of: FotoosVanRobin