Rice and Potato Dishes: Risotto with Squid

Risotto with Squid


  • 1 onion, finely chopped
  • 1 clove of garlic, pressed
  • 1 tbsp. olive oil
  • 1 tbsp. lemon juice
  • 2 dl red wine vinegar
  • 2 dl white wine
  • 2 bay leaves
  • 25 g butter
  • 1 bunch flat-leaf parsley, coarsely chopped
  • 200 g risotto rice (e.g. Carnaroli)
  • 1 Pulpo (ca. 1 1/2 kg)
  • 2 litre water, boiling
  • 2 tbsp. coarse salt
  • 2 yellow pepper, cut into strips
  • 7 dl vegetable bouillon hot
  • 100 g Parmesan, finely grated
Order the ingredients from COOP@home


Rub squid with salt, rinse well under running water. To make the cooking stock, combine water, red wine vinegar, bay leaves and onion. Add squid, simmer approx. 1 hour over medium heat. Remove squid from stock and allow to cool. Rub off skin gently with a paper towel and slice.

Heat the oil in a non-stick frying pan. Stir-fry the garlic and squid approx. 2 minutes. Reduce the heat and add the peppers, continue to stir-fry approx. 5 minutes. Remove from the pan, season, and set aside. Heat the oil, sauté the onion, add the rice and sauté, stirring, until it is translucent. Pour in the wine, allow to reduce by half. Stirring frequently, add the bouillon a little at a time so that the rice is always barely covered with liquid, simmer approx. 15 minutes. Add the butter, Parmesan and squid and mix. Stir in the lemon juice and parsley.


  • Rice and Potato Dishes
  • 1h 40 Preparation/cooking time: ca. 100m
  • Servings For 4 people
  • Nutrition 749 Kcal