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Squid, Prawn and Pea Risotto
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Squid, Prawn and Pea Risotto
- Preparation time: 20 minutes
- Cooking time: 40 minutes
-
Total time:
1 hour
Serves: 2
Ingredients
- 225g raw fresh water prawns or tiger prawns, in their shells
- 5 tbsp olive oil
- 800ml good chicken stock
- pinch of saffron threads
- 225g cleaned squid
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 200g ripe tomatoes
- 185g Vialone Nano or other risotto rice
- 3 tbsp dry vermouth
- 1 bay leaf
- 55g frozen petits pois
Method
- Peel the prawns, saving their shells as you do so. Heat 1 tbsp olive oil in a small saucepan and add the prawn shells. Fry briskly until they turn pink, then add the chicken stock and bring up to the boil. Reduce the heat to a simmer and add the saffron. Simmer gently while you continue with the dish.
- Finish cleaning the prawns by cutting down the length of their backs and pulling away their digestive thread, if it is black or brown. Rinse the prawns, then pat dry and set aside. Rinse the squid and pat dry before cutting into rings. Only use the tentacles if you like them.
- Heat a saucepan over a high heat. Add 2 tbsp olive oil. Briskly fry the prawns until just pink. Remove with a slotted spoon and set aside. Continue by stir-frying the squid rings until they turn opaque. It will only take a minute - they should be half cooked. Transfer to the prawns, leaving as much of the oil as possible in the saucepan. Lower the temperature and add a further 2 tbsp olive oil before stirring in the onion and garlic. Fry until soft.
- Peel the tomatoes by cutting a cross in the base of each and covering with boiling water for a couple of minutes. Drain, peel and roughly chop. Once the onion is soft, add the tomatoes and fry gently for about 4 minutes to form a thick purée. Stir in the rice and continue to fry for a further 3 minutes. From now on, stir regularly, as the dish can easily burn. Add the vermouth and bay leaf and cook until the liquid has almost evaporated.
- Strain the hot chicken stock and measure out 600ml. Add the peas, seasoning and a ladleful of stock to the rice. Return to a simmer and stir as the liquid evaporates to prevent the mixture from catching. Continue the process, stirring and adding a fresh ladleful of stock as the last is absorbed. After about 18 minutes, the rice grains should be separate, but tender with a slight bite. Stir in the prawns and squid with their juices and the remainder of the 600ml stock. Stir regularly for the next two minutes until the shellfish is hot. Remove the bay leaf and serve.
Comments
This recipe was first published in January 2002.
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