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- Categories : Daily recipes , Recipes
- 50 min
- Medium
- 4 people
- 2,5€/people
- 300 Kcal/100g
Ingredients
- Extra virgin olive oil Peña de Baena.
- 200 grams of Arborio rice.
- A clove of minced garlic.
- 50 grams of chopped onion.
- 300 grams of squid, cleaned and cut.
- A tablespoon of squid ink.
- White wine.
- 900 milliliters of fish stock.
- Parmesan cheese.
- 12 cherry tomatoes.
- Basil leaves.
- Salt and ground pepper.
Squid risotto with its ink and cherry tomatoes
- In a saucepan, put extra virgin olive oil Peña de Baena together with the garlic and onion, and sauté.
- Add the chopped squid and continue sautéing.
- Then add the rice, the squid ink and wet everything with a splash of white wine.
- Next, add the fish stock and cook for 12 minutes.
- After this time, add the grated cheese and stir until creamy.
- Season with salt and pepper and set aside.
- On the other hand, bake the cherry tomatoes for 10 minutes in the oven, previously heated to 200º.
- Plated: on a plate we will put our rice as a base, on top of it, our baked tomatoes and finally some basil leaves.
Recipe prepared by chef Antonio López.
We made this recipe in 4h 30 min. How was it calculated?
15 min. for cooking, 20 min. for photo editing, 1 h. for layout, writing, organisation and publication on our website and social networks. All this without counting the time for research and communication with the restaurant. Enjoy it and leave your comments..
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