The preparation of this dish is extremely simple and requires little time. In fact, a few simple steps will be enough to bring to the table a fish-based risotto suitable both for important occasions or everyday dinner.
To obtain a risotto with a more intense and pleasant flavor, it is preferable to use fresh squid, but if you cannot find them at your supermarket or want to save time cleaning the squid, frozen squid is also good, if of good quality and defrosted in the right way.
If you decide to use fresh squid, clean the internal parts and wash them and then cut them into small pieces. Leave some tentacles whole for presentation.
Ingredients
1 cup of Carnaroli rice or Arborio rice
2 lbs. calamari
10 oz. package of frozen peas
1 clove of garlic
1/2 yellow onion
1/2 cup olive oil
1/2 cup dry white wine
1 tbs. red pepper flakes
Salt and pepper
Wash the rice and boil it. Once cooked, drain and set aside.
Place 1/4 cup of olive oil in a pan. Add the chopped onion. Once golden, add peas, salt, pepper and red pepper flakes. Saute' for few minutes. Add 1/2 cup of water and cook for 10 minutes until tender.
In another pan, add the rest of the olive oil and chopped garlic. Once the garlic is golden, add the squid and saute' for few minutes. Add the white wine. Cook until tender.
Once the calamari are cooked, add them to the peas.
Place some of the rice on a serving dish and add the calamari and peas over it. Top it with some tentacles to make a beautiful presentation.
Enjoy!
