Slightly adapted from a recipe of Nicki Mytarea,
from "Cook Book" magazine of "ETHNOS" newspaper
from "Cook Book" magazine of "ETHNOS" newspaper
Ingredients (for 4 people):
500gr. of small squids, fresh or frozen
500gr. of arborio rice
1 Litre of vegetable stock, warmed (or 500 ml of vegetable and 500 ml of fish stock)
1 yellow onion, grated
2 lemons, the zest
2 tbsp of olive oil
150gr. of pure butter, at room temperature
500 ml of white dry wine
1 tea-cup of Greek Kefalotyri cheese, grated (or parmesan)
1/3 tsp of ground ginger (or fresh, grated)
1/3 tsp of ground turmeric
4 tbsp of single cream
salt
white pepper
1 small hot pepper, seedless and finely chopped (optional)
Method:
Thoroughly wash and clean the squids and put in a bowl with the oil and the ginger. Leave aside to marinate for 5 minutes.
Warm a heavy-bottomed and deep frying pan on medium heat and saute the squids with their marinade for a couple of minutes. Pour over with the wine and saute for 1 minute until the alcohol evaporates. With a slotted spoon transfer the squids on a plate.
Add in the pan the onion and saute until it becomes translucent. Turn the heat to medium-low and add the rice stirring constantly with a wooden spoon. When it becomes translucent, gradually add the stock, while keeping stirring, salt and pepper, the hot pepper (if used) and the turmeric.
Then add the lemon zest and keep stirring for about 20 minutes and the rice is cooked al dente.
Bring the squids back in the pan, add the single cream and stir well. Take off the heat, add the butter and the grated cheese, stir again and serve immediately.
500gr. of small squids, fresh or frozen
500gr. of arborio rice
1 Litre of vegetable stock, warmed (or 500 ml of vegetable and 500 ml of fish stock)
1 yellow onion, grated
2 lemons, the zest
2 tbsp of olive oil
150gr. of pure butter, at room temperature
500 ml of white dry wine
1 tea-cup of Greek Kefalotyri cheese, grated (or parmesan)
1/3 tsp of ground ginger (or fresh, grated)
1/3 tsp of ground turmeric
4 tbsp of single cream
salt
white pepper
1 small hot pepper, seedless and finely chopped (optional)
Method:
Thoroughly wash and clean the squids and put in a bowl with the oil and the ginger. Leave aside to marinate for 5 minutes.
Warm a heavy-bottomed and deep frying pan on medium heat and saute the squids with their marinade for a couple of minutes. Pour over with the wine and saute for 1 minute until the alcohol evaporates. With a slotted spoon transfer the squids on a plate.
Add in the pan the onion and saute until it becomes translucent. Turn the heat to medium-low and add the rice stirring constantly with a wooden spoon. When it becomes translucent, gradually add the stock, while keeping stirring, salt and pepper, the hot pepper (if used) and the turmeric.
Then add the lemon zest and keep stirring for about 20 minutes and the rice is cooked al dente.
Bring the squids back in the pan, add the single cream and stir well. Take off the heat, add the butter and the grated cheese, stir again and serve immediately.
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