This is something special. You can also make it out of squid, but octopus or cuttlefish is much better. Although it is only a risotto, it is a heavy meal which requires red wine to support it. It is also better to use frozen octopus because it is softer than fresh.
Wash octopuses carefully and thoroughly, take out the bone, and ink-bags put aside. Cut cuttlefish into stripes. Finely mince garlic and parsley leaves. Mince onion and sauté it on olive oil. When onion becomes soft, add cuttlefish, garlic, parsley, bay leaf, tomato, salt pepper and sauté it 30 minutes. After 30 minutes add 1 cup of wine and continue to sauté it. When cuttlefish become soft, add what has left of wine. Wash rice in two (cold) waters and add to cuttlefish. Cook rice according to manual time necessary (add water but count in the liquid you have already in a pot). Five minutes before ready add ink-bags. Put ink-bags one by one to decide how black you want your risotto. Cut hard sheep cheese into small cubes and add with ink-bags. This cheese will give the risotto rich and creamy taste. Cook 2-3 minutes and serve with grated parmesan cheese.
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|Serving Size: 1 Serving (569g)|
|Recipe Makes: 5|
|Calories from Fat: 492 (43%)|
|Amt Per Serving||% DV|
|Total Fat 54.7g||73 %|
|Saturated Fat 11.5g||57 %|
|Monounsaturated Fat 34.4g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 167.2mg||51 %|
|Sodium 1049.2mg||36 %|
|Potassium 1400.2mg||37 %|
|Total Carbohydrate 92.9g||27 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 88.4g|
|Protein 61.5g||88 %|
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Calories per serving: 1139
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