Grilled Calamari Stuffed with Chorizo-Saffron Risotto
Author: 
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
The key is to be careful not to overcook the squid as it can easily become to "tough and rubbery". Serve with a simple arugula salad, crusted bread and a glass of pinot grigio or rose and transport yourself…..
Ingredients
  • 8 calamari tubes
  • 1 cup arborio rice
  • 4 cups chicken stock (more if needed)
  • pinch of saffron (put in stock)
  • ½ cup cured chorizo, diced*(hot or mild or combo)
  • ½ cup sweet onion, diced
  • ¼ cup white wine
  • 2 T unsalted butter
  • ½ cup parmigiano-reggiano
  • sea salt and freshly ground pepper, to taste
  • olive oil
Instructions
  1. Rinse the calamari "tubes" and pat dry
  2. On stovetop, heat chicken broth until warm and add saffron
  3. In a medium stockpot, heat oil and add chorizo.
  4. Saute until juices release a bit and then add onion, sauté until transparent and add garlic.
  5. Stir and add rice.
  6. Add wine and allow to absorb into rice
  7. Begin to add stock, ½ a cup at a time until it absorbs into rice (don't fully allow the rice to get "dry" before adding more stock. Stir constantly.
  8. Taste rice and it should be "al dente". Consistency will be creamy but not "gooey". This is KEY to a good risotto
  9. Add parmigiano-reggiano and butter.
  10. Open Calamari tubes and fill about ¾ full with risotto mixture. Fold over and seal with a toothpick. Repeat with remaining calamari.
  11. Brush with olive oil and salt and pepper.
  12. Heat grill to medium and place calamari directly onto grill. Cook for a total of about 5 minutes turning over to get even grill marks on each side.
  13. Serve immediately.
Recipe by Eatentions at https://www.eatentions.com/grilled-calamari-stuffed-with-chorizo-saffron-risotto/