Squid and chorizo risotto

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Squid and chorizo risotto

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


01.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. 02.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. 03.Stir the rice into the shallot mixture until well coated, then cook for a few minutes. Pour in the wine – it should boil instantly. 04.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).  05.Just before the last amount of stock is added (after about 30 minutes of cooking time), add the squid rings.  06.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. Enjoy!

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