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Squid and chorizo risotto

Enjoy the flavours of the Mediterranean with this hearty risotto recipe with spicy chorizo and fresh squid.

Enjoy the flavours of the Mediterranean with this hearty risotto recipe with spicy chorizo and fresh squid.

For 6 servings

Ingredients

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Fry the chorizo with a little oil in a small frying pan over a high heat. Once golden and crisp, remove the chorizo from the pan and set aside. Pour the cooking oil into a separate bowl and set aside for later.
In a large deep frying pan or wide saucepan, gently fry the shallots in a little more olive oil over a medium heat. Once softened, stir in the garlic and cook for another minute.
Stir the rice into the shallot mixture until well coated, then cook for a few minutes. Pour in the wine – it should boil instantly.

Let the wine evaporate almost entirely, then add the saffron. Gradually add the stock, little by little, stirring regularly to prevent sticking (keep the stock hot).
Just before the last amount of stock is added (after about 30 minutes of cooking time), add the squid rings.
Once the rice is tender, stir in the parmesan and butter. Taste, season and top with the fried chorizo. Drizzle with a little of the reserved chorizo oil and add a few sprigs of watercress to serve.

For 6 servings

Nutrition: per serving

Arborio rice can overcook easily as the grains are more delicate and can break during cooking. If you’re a risotto novice, try the carnaroli variety, which is more forgiving.

Buy scallops that are still in their shells, from a reliable fishmonger or supermarket

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