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Risotto Con Calamari (rice With Squid)

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CATEGORY CUISINE TAG YIELD
Seafood, Grains Italian Italian, Seafood 1 Servings

INGREDIENTS

1 1/2 lb Squid with tentacles
4 T Olive oil
1 Onion, chopped
1 Pimiento, chopped
1 Tomato, peeled seeded
& 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 lic cloves, crushed 1/2 c Olive oil

INSTRUCTIONS

~-----------------------SAUCE-----------------------------------------
----  Clean the squid, reserving their ink sacs and the tentacles. Cut
the  squid into 1/2-inch-wide rings or into pieces. Chop the tentacles.
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.  This recipe is based on Penelope Casas'
Arroz Negro from her  excellent book The Foods and Wines of Spain. The
result is a superb,  rich black risotto. Use only Italian short-grain
rice; otherwise the  dish will not work. The rice will be mushy.
Yield:  4-6 servings.  Note:  Serve this dish with a salad and a dry
white wine. From: Pat Stockett Date: Mon, 10-1 Posted to EAT-L Digest
19 Sep 96  Date:    Fri, 20 Sep 1996 08:52:19 -0500  From:    LD Goss
<ldgoss@METRONET.COM>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2018
Calories From Fat: 585
Total Fat: 67.1g
Cholesterol: 0mg
Sodium: 1175.2mg
Potassium: 1264.7mg
Carbohydrates: 359.3g
Fiber: 32.5g
Sugar: 17.3g
Protein: 30.5g


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