Risotto con Calamari (Italian Rice with Squid)
Yield: 4 to 6 servings
1 1/2 lb squid with tentacles
4 T olive oil
1 lg onion, chopped
1 pimiento, chopped
1 tomato, peeled, seeded, and chopped
2 garlic clove, minced
1 T parsley, minced
kosher salt, to taste
pepper, to taste
1 pn saffron threads
1/2 chili pepper, deveined, crumbled
1/4 c dry red wine
2 c short-grain rice
3 c fish broth or claim juice, heated to a boil
1 pimiento, cut into strips
3 garlic cloves, crushed
1/2 c olive oil
Clean the squid, reserving their ink sacs and the tentacles. Cut
the squid into 1/2-inch-wide rings or into pieces. Chop the
In a wide, shallow casserole, preferably earthenware and about 12
inches across, heat the oil and saute the onion until it is wilted.
Add the squid rings and tentacles and saute for 5 minutes, then
add the chopped pimiento, tomato, garlic, parsley, salt, pepper,
saffron, and chili pepper. Cover and simmer for 30 minutes.
Break the ink sacs into a cup and mix with the wine. Pass this
mixture through a sieve several times until most of the ink is
extracted. Reserve. Add the rice and boiling hot broth to the
casserole and stir in the ink mixture. Season with salt and pepper.
Bring to a boil and cook over medium-high heat, uncovered, and
stirring occasionally, for 10 minutes, or until 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 minutes,
uncovered, until the liquid is absorbed but the rice is not quite
done. Remove from the oven, cover lightly with foil and let sit
for 10 minutes.
While the rice is resting, make the garlic sauce. Place the crushed
garlic in a processor or blender. Very gradually, with the motor
running, pour in the oil. Blend until smooth. Serve separately.
Serve with a salad and a dry white wine.