Squid Risotto with Chili and Coriander Recipe

Squid Risotto with Chili and Coriander Recipes

Ingredients :

450g squid, cleaned and cut into thin strips

45ml olive oil

15g butter

1 onion, finely chopped

2 garlic cloves, crushed

1 red chili, seeded and finely sliced

275g risotto rice

175ml dry white wine

1 liter simmering fish stock

30ml chopped fresh coriander

salt and freshly ground black pepper

For the Marinade

2 ripe kiwi fruit, chopped and mashed

1 red chili, seeded and finely sliced

30ml lime juice

Method :

To make the marinade, place the mashed kiwi fruit in a bowl and add the chili and lime juice. Add the squid strips, season and stir to coat well. Cover and set aside in the fridge for 4 hours or overnight.

Drain the squid. Heat 15ml tbsp of the oil in a large frying pan and cook the liquid, in batches if necessary, for 30-60 seconds over a high heat. It is important that the squid cooks very quickly. Transfer the cooked squid to a plate and set aside. As you cook, pour the juices into a jug and reserve, adding more oil to the pan as necessary.

Heat the remaining oil with the butter in a large saucepan and gently fry the onion and garlic for about 5-6 minutes until soft. Add the chili and fry for 1 minute more. Add the risotto rice. Cook for a few minutes, stirring, until the rice is coated with oil and has become slightly translucent. Add the dry white wine and stir the rice until all the wine has been absorbed.

Gradually add the hot stock and the reserved cooking liquid from the squid, a ladleful at a time, stirring constantly and allowing each quantity of stock to be absorbed before adding the next. When the rice is about three quarters cooked, stir in the squid and continue cooking until all the stock has been absorbed and the rice is tender, but retains a bit of "bite". Stir in the coriander, cover with a lid or dish towel and leave to rest for a few minutes before serving.

Here squid is cooked very quickly after being steeped in a tenderizing chili marinade. It is then added to a spicy risotto. Although fish stock underlines the flavour of the squid, a light chicken or vegetable stock would also work well in this recipe.

Serves 4-5

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