Seafaring Risotto of Octopus
28 06 07 - 07:44 Ingredients for 2 people:150 grams of rice, 1/2 onion, 100 grams of squid, 30 grams of butter, 1/2 glass of white wine, a tiny piece of saffron.
For the octopus:
1/2 kilo of octopus, 1/2 kilo of salt.
For the clams:
1/2 kilo of clams, 1/2 liter of fish broth, 40 milliliters of olive oil, 1 clove of garlic.
Preparation:
First we have to put the octopus in a glass recipient. To cover it with salt and to allow to rest 1 hour. To wash it low the jet of cold water and to pass it to a pan with abundant water boiling. To allow to cook during 1 hour. To drain it very well and to allow to cool. To cut it in fine sheets. To wash the clams very well and, if it was necessary, to leave them to soaking in cold water with salt so that they loose the whole sand. To peel the clove of garlic and to squash it lightly with the mace of the mortar. To heat the olive oil in a pan and to add the clove of garlic and the clams. To lower the fire and to allow to cook until the clams open up. To add the fish broth and to allow to cool. To move away the clams and to discard the shells. To reserve the cooking broth to elaborate the risotto. To peel and to chop the onion. To melt the butter in a pan and to fry the onion until it is lightly golden. To add the squid troceado and to braise 2 minutes. To incorporate the rice, to remove, to add the white wine and to take to boil. To allow to cook more 5 minutes. To add the saffron and, next, the broth of the clams, little by little. To constantly remove and to leave that he wastes away the liquid before adding more broth. When the rice is the one it jags, to move away of the fire and to serve with the clams and the octopus.