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Octopus and Vegetable Risotto

ingredients for 4 people 400g cooked octopus, cut into chunks. 350g arborio rice. 1 sweet onion. 4 garlic cloves. 2 small green peppers. 2 small red peppers. 1 potato. 1 carrot. 1 small zucchini. 100g green beans. 50g peas. 120ml dry white wine. 1 teaspoon sweet paprika. chopped parsley. salt and black pepper. 4 or 5 tablespoons extra virgin olive oil. 1.5 liters vegetable broth. grated Parmesan cheese. preparation Wash the vegetables and dice them into small cubes. In a small pot with salted boiling water, cook the green beans, potato, and carrot until just tender — they'll finish cooking later with the rice, so don't overdo them. In a deep, wide pan, heat the olive oil and sauté the onion and garlic until soft. Add the peppers and zucchini, stirring everything together. Once the sofrito is ready, pour in the wine and let the alcohol cook off for a minute or two. Then add the parboiled vegetables (well-drained), the octopus pieces, paprika, pe...

Chickpeas with Baby Squid


 

Ingredients

For 4 people
  • 600g homemade cooked chickpeas.
  • 1kg baby squid.
  • 3 onions.
  • Chickpea cooking broth.
  • Fish stock.
  • 150ml dry white wine.
  • Salt.
  • Plenty of black pepper.
  • Extra virgin olive oil.

For the picada:

  • 15 toasted hazelnuts.
  • 15 toasted almonds.
  • 2 garlic cloves.
  • Chopped parsley.
  • 2 small toasted bread slices.
  • 1 teaspoon dried ñora pepper pulp.

Preparation

Rinse the baby squid and slice them into thick rings.
Heat 6 tablespoons of oil in a deep pot and fry the squid rings until they start to sizzle and pop.
Remove them from the pot and set aside.
In the same oil, sauté the onions, chopped into small pieces.
 
When the onions start to turn golden, return the squid to the pot, stir everything together with a spatula for two minutes, then pour in the white wine.
Let the alcohol evaporate, then add the cooked chickpeas. Now stir in the picada, dissolved in equal parts fish stock and chickpea cooking broth — just enough liquid to barely cover the squid and chickpeas.
Preheat the oven to 180°C with heat from the bottom only. Cover the pot and bake for 30 minutes. If needed, add a bit more broth along the way.
I hope you enjoy it!
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