Try this delicious black risotto recipe with rich shrimp and squid, you will love it and so will your family. This rice is full of flavor and color, making it ideal for a party, where it will impress all your guests.
1 cup green bell pepper, in small cubes, without seeds
1 cup white wine
2 tablespoons pimentón, or paprika
1/2 cups tomato, crushed
1 tablespoon squid ink
1 cup squid rings
2 cups Arborio rice
4 cups fish broth
salt
1 cup large shrimp, with head, without shell
parsley, leaves, for garnish
Parmesan cheese, grated, to accompany
lemon, to accompany
Preparation
20 mins
15 mins
Low
Place olive oil in a paella pan or large skillet and heat, then cook the onion, garlic, and bell pepper over medium heat for 3 minutes.
Pour the white wine and let it reduce until the alcohol evaporates. Add the paprika and dissolve by stirring constantly.
Add the crushed tomato and let it reduce a bit. Incorporate the squid ink and stir.
Add the squid rings and arborio rice, stir to incorporate the ingredients. Then pour in the fish broth, season with salt, bring to a boil, and place the shrimp on top of the rice. Lower the heat, cover, and cook for 30 minutes or until the liquid is reduced.
Serve and garnish with parsley leaves. Accompany with parmesan cheese and yellow lemon. Enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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