| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Spanish |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
|
Onion, chopped |
| 1/2 |
|
Carrot, hopped |
| 1 |
|
Bay leaf |
| 1 |
lb |
Cleaned cuttlefish or calamari, ink sac retained |
| 4 |
tb |
Olive oil |
| 1 |
md |
Spanish onion, in 1/4" dice |
| 2 |
pk |
Squid ink |
| 1 1/2 |
c |
Rice, Vialone Nano or Arborio |
| 1 |
c |
Dry white wine |
| 2 |
tb |
Butter |
| 1 |
bn |
Italian parsley, finely chopped |
INSTRUCTIONS
Bring 3 quarts water to boil with 1/2 onion, 1/2 carrot and 1 bay leaf.
Prepare ice bath. Plunge calamari into boiling water and cook 30 seconds.
Remove and submerge in ice water 1 minute. Drain and set aside. Keep
cooking liquid warm on stove.
In a 12 to 14-inch frying pan with 3-inch sides, heat olive oil and onion
and squid ink over medium heat until softened but not brown, about 8 to 10
minutes. Add rice and, stirring constantly, cook until opaque, about 2
minutes. Add white wine, then shellfish cooking liquid ladle by ladle until
rice is covered. Turn heat to high and, stirring constantly, continue to
cook, maintaining the level of liquid just above the level of rice, for 15
minutes. Chop the calamari into 1-inch pieces and toss into rice. Continue
cooking until rice is soft but still al dente. Season with salt and pepper,
remove from heat and stir in butter and parsley. Serve immediately.
Yield: 4 servings
Recipe by: Molto Mario MB1D12 Posted to MC-Recipe Digest V1 #603 by Sue
<suechef@sover.net> on May 09, 1997
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