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Name: Risotto Con Calamari (Rice with Squid)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 Garlic minced; 1 pinch Saffron threads; 3 c Fish broth or claim juice; 1 Pimiento cut into strips; 1/2 Chili pepper deveined; 1 Pimiento chopped; 1 Tomato peeled, seeded; 4 tb olive oil; 1 tb Parsley minced; 1/4 c Dry Red Wine; 1 1/2 lb Squid with tentacles; 1 lg Onion chopped; 2 c Short-grain rice

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INGREDIENTS

2 Garlic ; minced
1 pinch Saffron threads
Garlic
3 c Fish broth ; or claim juice
1 Pimiento ; cut into strips
1/2 Chili pepper ; deveined
1 Pimiento ; chopped
1 Tomato ; peeled, seeded
4 tb olive oil
1 tb Parsley ; minced
1/4 c Dry Red Wine
1 1/2 lb Squid ; with tentacles
1 lg Onion ; chopped
2 c Short-grain rice

INSTRUCTIONS

~-----------------------SAUCE---------------------------------------------- ~ 3 Garlic cloves, crushed 1/2 c Olive oil Clean the squid, reserving their ink sacs and the tentacles. Cut the squid into 1/2-inch-wide rings or into pieces. Chop the tentacles. In a wide, shallow casserole, preferably earthenware and about 12 inches across, heat the oil and saute the onion until it is wilted. Add the squid rings and tentacles and saute for 5 minutes; then add the chopped pimiento, tomato, garlic, parsley, salt, pepper, saffron, and chili pepper. Cover and simmer for 30 minutes. Break the ink sacs into a cup and mix with the wine. Pass this mixture through a sieve several times until most of the ink is extracted. Reserve. Add the rice and boiling hot broth to the casserole and stir in the ink mixture. Season with salt and pepper. Bring to a boil and cook over medium-high heat, uncovered, and stirring occasionally, for 10 minutes, or until the rice is no longer soupy but some liquid remains. Decorate with the pimiento strips and transfer to a 325-degree oven. Bake for 15 minutes, uncovered, until the liquid is absorbed but the rice is not quite done. Remove from the oven, cover lightly with foil and let sit for 10 minutes. While the rice is resting, make the garlic sauce. Place the crushed garlic in a processor or blender. Very gradually, with the motor running, pour in the oil. Blend until smooth. Serve separately. This recipe is based on Penelope Casas Arroz Negro from her excellent book The Foods and Wines of Spain. The result is a superb, rich black risotto. Use only Italian short-grain rice; otherwise the dish will not work. The rice will be mushy. Yield: 4-6 servings. Note: Serve this dish with a salad and a dry white wine. From: Pat Stockett Date: Mon, 10-1 Posted to EAT-L Digest 19 Sep 96 Date: Fri, 20 Sep 1996 08:52:19 -0500 From: LD Goss

NOTES

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Risotto Con Calamari (Rice with Squid)

2 Garlic minced
1 pinch Saffron threads
 Garlic
3 c Fish broth or claim juice
1 Pimiento cut into strips
1/2 Chili pepper deveined
1 Pimiento chopped
1 Tomato peeled, seeded
4 tb olive oil
1 tb Parsley minced
1/4 c Dry Red Wine
1 1/2 lb Squid with tentacles
1 lg Onion chopped
2 c Short-grain rice

~-----------------------SAUCE----------------------------------------------  ~    3    Garlic cloves, crushed 1/2 c Olive oil    Clean the squid, reserving their ink sacs and the tentacles. Cut the squid  into 1/2-inch-wide rings or into pieces. Chop the tentacles.    In a wide, shallow casserole, preferably earthenware and about 12 inches  across, heat the oil and saute the onion until it is wilted. Add the squid  rings and tentacles and saute for 5 minutes; then add the chopped pimiento,  tomato, garlic, parsley, salt, pepper, saffron, and chili pepper. Cover and  simmer for 30 minutes.    Break the ink sacs into a cup and mix with the wine. Pass this mixture  through a sieve several times until most of the ink is extracted. Reserve.  Add the rice and boiling hot broth to the casserole and stir in the ink  mixture.  Season with salt and pepper.  Bring to a boil and cook over  medium-high heat, uncovered, and stirring occasionally, for 10 minutes, or  until the rice is no longer soupy but some liquid remains. Decorate with  the pimiento strips and transfer to a 325-degree oven. Bake for 15 minutes,  uncovered, until the liquid is absorbed but the rice is not quite done.  Remove from the oven, cover lightly with foil and let sit for 10 minutes.    While the rice is resting, make the garlic sauce. Place the crushed garlic  in a processor or blender. Very gradually, with the motor running, pour in  the oil. Blend until smooth. Serve separately.    This recipe is based on Penelope Casas Arroz Negro from her excellent book  The Foods and Wines of Spain. The result is a superb, rich black risotto.  Use only Italian short-grain rice; otherwise the dish will not work. The  rice will be mushy.    Yield:  4-6 servings.  Note:  Serve this dish with a salad and a dry white  wine. From: Pat Stockett Date: Mon, 10-1  Posted to EAT-L Digest 19 Sep 96    Date:    Fri, 20 Sep 1996 08:52:19 -0500    From:    LD Goss <ldgoss@METRONET.COM>

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Nutrition

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Serving Size: 1 Serving (2327g)
Recipe Makes: 1

Calories: 2628
Calories from Fat: 274 (10%)

Amt Per Serving		% DV

	Total Fat 30.4g	41 %
	Saturated Fat 6.1g	31 %
	Monounsaturated Fat 12.3g
	Polyunsanturated Fat 7.2g
Cholesterol 1565.8mg		482 %
Sodium 2667.3mg		92 %
Potassium 3505.2mg		92 %
Total Carbohydrate 406.6g		120 %
	Dietary Fiber 19.1g	77 %
	Sugars, other 387.5g
Protein 153.4g		219 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2628

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