Squid Risotto

Cooking Utensils

• Stove Hot Plates
• Wide, shallow frying pan

Cooking Time

65 minutes

Ingredients

• 500g Squid
• 2 tomatoes
• 3 cloves garlic
• 1 large onion
• 3 tablespoons olive oil
• 1 tablespoon chopped parsely
• 1/2 cup of white wine
• 1 cup short grain rice
• 1 teaspoon tomatoe paste
• Salt and freshly ground Pepper

Skin, seed and chop the tomatoes and peel and chop the garlic and onion. After cleaning the squid, cut the squid into thick rings, then cut the rings into pieces.

Heat the olive oil in a fairly wide and shallow pan. Soften the onion in the oil without browning, then add the garlic and parsley. Fry gently for 1 minute and then add the squid and tomatoes, turning then over in the oil. Add the wine and a ladleful of water and stew the squid for 30 minutes, covered.

Then, add the rice, another ladleful of water and the tomato paste. Season with salt and pepper. Keep stiring the rice, adding more water as it gradually becomes absorbed. The rice takes about 30 minutes to swell and cook, by which time it is creamy and a marvellous pink-brown colour.