Risotto with Squids and Shrimps
Ingredients
- 225gr shrimps
- 5 tablespoons olive oil
- 600ml chicken broth
- A pinch of Krokos Kozanis (saffron) in stigmas
- 225gr clean squid
- 1 chopped onion
- 1 chopped garlic clove
- 2 peeled tomatoes
- 185gr Arborio rice
- 3 tablespoons of vermouth
- 50gr peas
- salt, pepper, lemon zest of 1 lemon
Instructions
Peel the shrimps and keep the shells. Heat the oil in a deep frying pan and fry the shells until golden brown. Add the chicken broth and boil while removing the foam that accumulates. Add the Kozani saffron and lower the heat. Let it simmer.
Wash the shrimps and the squids and drain them. Cut the squids in rounds. In two tablespoons of olive oil fry the squids and the shrimps for 1-2 minutes. Add the rest of the oil, the garlic and the onion and as soon as they soften add the chopped tomatoes and fry for 4-5 minutes. Throw in the rice and sauté for 3 minutes, stirring often.
Wash the shrimps and the squids and drain them. Cut the squids in rounds. In two tablespoons of olive oil fry the squids and the shrimps for 1-2 minutes. Add the rest of the oil, the garlic and the onion and as soon as they soften add the chopped tomatoes and fry for 4-5 minutes. Throw in the rice and sauté for 3 minutes, stirring often.
Add the vermouth and let it almost evaporate. Pour the chicken broth and the peas in the rice, as well as some salt and pepper. Bring to a boil, cover and lower the heat. Simmer for about 20 minutes, stirring occasionally until the rice becomes “al dente”. Throw in the shrimps and the squids with their broth, turn off the heat and leave it on the hotplate. Serve garnished with the lemon zest.