With our holiday to Cornwall fast approaching, I am trying to avoid going to the supermarket so that nothing we buy goes to waste while we are away. Hence looking through the fridge and freezer came the inspiration for this dish. I love chorizo and we always have some of this in the fridge – the uncooked kind and fresh chillies are pretty much a staple in our house too. I’m often tempted by risottos when dining in Italian places, but rarely cook them myself at home so I thought today I would have a go. Unfortunately due to the ‘not going to the shops’ rule, the only squid we had was frozen pre cooked stuff, and I’m sure if you had fresh squid this would make it even better!
Chorizo, Chilli & Squid Risotto
4 handfuls carnaroli risotto rice
1 red chilli, finely sliced
I red pepper, peeled and chopped
1 large shallot finely diced
I clove garlic crushed
500ml vegetable stock
1 handful grated parmesan
4cm length of uncooked chorizo, sliced.
1 knob butter
3 tbsp olive oil
- Heat the olive oil in a large saucepan, When hot add the shallot and garlic and fry on a gentle heat until translucent.
Add the rice and make sure all coated and cook for 1min. Add 50ml water and cook until all the water absorbed.
Remove the rice from the pan and spread out on a baking sheet.
Put the pepper whole under the grill until blackened all over. Place in a freezer bag and tie up and leave for 2mins.
- Take the pepper out of the bag, peel off the skin and chop
In the same pan heat 1tbsp olive oil and when hot add the chorizo, chilli and pepper and fry off for a couple of minutes
Add back the rice and stir through. Gradually add the stock roughly 100mls at a time, simmering and letting each lot absorb before adding the next.
When the last lot of liquid ahs been absorbed, try the rice, it should be soft, with the tiniest bit of bite, not overcooked so it it sloppy.
Stir through the rings of squid and cook for about 1 more minute
Add the butter and parmesan cheese and season to taste. Serve 🙂