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Squid Risotto

Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 20 minutes
Cost per serving: 3,38 €
Energy: 928 kcal / serving
Nutritional score:

Instructions

  • 1.   Thoroughly wash the squid, cut them into 1 cm strips. Leave the heads whole.
  • 2.   In a pan, sauté the garlic in a mixture of oil and butter. Add the squid, season with salt and pepper. Cook over low heat for about 20 minutes (the squid should be almost cooked). Then add the tomato and sauté well.
  • 3.   Add the rice (which you have previously rinsed with clear water), sauté until translucent.
  • 4.   Cover with fish broth (possibly from cubes).
  • 5.   Mix well and, if necessary during cooking, add more broth. Adjust the seasoning, drizzle with a dash of raw olive oil, sprinkle with chopped parsley, and serve.

Ingredients for servings

  • 500 g of round rice
  • 400 g of squid
  • 6 tablespoon of olive oil
  • 2 garlic cloves
  • 60 g of butter
  • 1 kg of canned crushed tomatoes
  • 1 liter of Maggi bouillon cube
  • salt (according to taste)
  • pepper (according to taste)
  • parsley (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    928 kcal
    46 %
  • Fat
    39,15 g
    56 %
  • of which saturated
    16,91 g
    85 %
  • Carbohydrates
    106,76 g
    41 %
  • of which sugar
    13,38 g
    15 %
  • Protein
    32,82 g
    66 %
  • Fibers
    5,69 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.