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Seafood risotto
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
4 servings
Cíntia Guimarães
@cintiaguimaraes- Ingredients
- Recipe
- Squid1/2 kg
- Cooked shrimp with shell300 g
- Shallots (or small onions)2 unit(s)
- Olive oil4 tablespoon
- Garlic Cloves2 unit(s)
- Glass of dry white wine1/2 unit(s)
- Fish (or chicken) broth3/4 l
- Arborio rice250 g
- Lemon1 unit(s)
- Salt0 to taste
- Freshly ground black pepper0 to taste
- Parsley Chickens2 unit(s)
- Butter0 to taste
- Clean and wash the squid very well. Remove the skin and cut off the head and tentacles. Cut the tentacles into pieces, take out the viscera, ink bag and eyes. Be careful not to cut the bag: remove it whole, so that the ink does not run. Cut the white part into thin rings.
- Peel and finely chop the shallots. Heat the oil in a large skillet. Sauté the shallots and then the squid, gradually placing them in the skillet.
- Squeeze the garlic over the squid. Season with wine, bring to a boil and simmer for 15 minutes. Wash the parsley and separate the leaves.
- Meanwhile, prepare the broth. Mix the rice with the squid. Add a little broth, just to cover the rice. Bring to a boil, stirring constantly. When the liquid is evaporating, add more broth. Rice should cook for 20 min.
- During this time, peel the cooked shrimp, make a cut along the back and remove the tripe. Squeeze 1 lemon and pour the juice over the shrimp tail. When the rice is almost done, add the shrimp.
- Add the butter and season with salt and pepper. Spread the parsley leaves over the rice. Serve hot, garnished with lemon wedges.
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