There are hundreds of recipes with squid and most of you who are reading have tried squid risotto, at least while visiting the beautiful Adriatic coast. This is my version of the squid risotto with fresh cocktail tomatoes and arugula salad.
Preparation: 10 min Cook time: 20 min Servings: 4
- 400 g squid, fresh & cleaned
- 200 g rice, long grain
- 2 cloves garlic, crushed
- 0,1 l white wine
- 1 tsp parsley
- 1 tsp rosemary
- 2 leaves basil
- 2 tbsp olive oil
- 50 g cocktail tomatoes
- salt & pepper to taste
- Wash and clean the squid inside and out if needed. Slice the squid into rings and tentacles in half.
- In a large sauce pan heat the olive oil at medium heat. Stir in sliced squid, crushed garlic, salt & pepper to taste. Cook 5 min and add rosemary and parsley and cook for 5 more min.
- Add rice and water in ratio 1 : 3,5 to the squid and let it cook until water evaporates. Right before it does, stir in basil leaves and tomatoes. Let the risotto cool a bit before serving. Serve topped with arugula.