Squid and shrimp risotto is an elegant and flavorful seafood dish, perfect for those who love seafood and refined first courses.
One of the seafood dishes I love, let’s say I really like seafood-based first courses, I’m not a fan of first courses, but tasty ones like this or a nice lasagna, well, you can’t say no to such dishes.
If you have guests, you’ll make a great impression… you can use frozen or fresh fish, but with the right precautions, it will still be a special dish.
Do you like fish-based dishes? If you replicate this, I’m sure you’ll like it very much.
Follow everything and replicate it, then send me a photo, and I’ll put it on my Facebook page in the folder dedicated to my recipes made by you.
About 470 calories per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 3People
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Squid and Shrimp Risotto
- 1.5 cups parboiled rice
- 1 lbs squid
- 1.1 lbs shrimp
- 3 tbsps extra virgin olive oil
- to taste salt
- to taste pepper
- 2 cloves garlic
- 1 bunch parsley
- 0.42 cups white wine
- 1 tsp butter
Preparation of Squid and Shrimp Risotto
First, wash and clean the squid well and set aside, do the same with the shrimp and cut their back to make it easier to clean them once cooked.
In a non-stick pan, put the extra virgin olive oil and the crushed garlic cloves, let them brown, then add the squid and let it cook for a few minutes, then add the chopped parsley and the shrimp.
Mix everything well and cook over a moderate flame until al dente.
Prepare a pot with some water or broth and keep it warm on the side to add to the risotto as needed.
When the fish is done cooking, add the rice and mix well, check the cooking and add the liquid we have on the side during cooking.
Once cooking is complete, turn off the gas and add the teaspoon of butter, mix well and plate.
