Risotto Con Calamari(Rice With Squid)

* Exported from MasterCook *

RISOTTO CON CALAMARI (RICE WITH SQUID)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood Italian
Rice Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Squid with tentacles
4 tb Olive oil
1 lg Onion -- chopped
1 Pimiento -- chopped
1 Tomato -- peeled, seeded,
- -- & chopped
2 Garlic clove -- minced
1 tb 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
-----------------------GARLIC --
SAUCE-----------------------

3 Garlic cloves, crushed 1/2 c Olive oil

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



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