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Lobster Risotto

Ingredients for 8 people 4 lobsters, split in half. 16 small prawns. 4 cuttlefish. 1kg Bomba rice. 50g Mascarpone cheese. 50g grated Parmesan cheese. 2.5 litres fish stock. 4 spring onions. 4 garlic cloves. 100ml dry white wine. salt. 100ml olive oil. Method Clean the lobster heads and use them to make the fish stock — you can find the recipe here . In a large pot with oil, fry the lobster tail halves and the big claws. Season with salt and set aside. In the same oil, fry the prawns, add salt, and transfer them to a plate. Finally, fry the cuttlefish cut into small dice. Season and set aside. Using the same pot with the remaining oil (add more if needed), fry the chopped garlic, then add the very finely chopped onion. Once the onion is soft, stir in the cuttlefish and the reserved claws. Add the rice and fry it for two or three minutes, then pour in the white wine and let it reduce. Now add 4 or 5 ladles of fish stock, stirring as it reduces. Repeat this ...

Fish Suquet


 

ingredients

for 4 people
  • 2 medium squid, sliced into rings.
  • 300g fresh cod fillets, boneless.
  • 300g fresh salmon fillets, boneless.
  • 1/2 kg fresh rock mussels.
  • 1 zucchini.
  • 1/2 leek.
  • 1 spring onion.
  • 1 bunch of spring garlic.
  • 3 tablespoons tomato sofregit.
  • 120ml dry white wine.
  • fish stock.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.

for the picada:

  • chopped parsley.
  • toasted and peeled almonds and hazelnuts.
  • two slices of fried bread.

 

preparation

Start by cleaning the fish fillets, making sure there aren't any stray bones, and give the squid a proper rinse inside and out.
Slice the squid into rings and cut both the cod and salmon into good chunky cubes.
Steam the mussels until they open, then set them aside.
In a heavy pot, heat up 4 or 5 tablespoons of oil until it's nice and hot, then cook the squid rings.
Once the squid is cooked through, take it out and set it aside. In that same flavorful oil, sauté the onion, leek, and spring garlic—all finely chopped.
When the vegetables start to turn translucent, add the zucchini cut into small dice and keep cooking everything together for another 7 or 8 minutes.
Now toss the squid back in, pour in the white wine, and let the alcohol cook off.
After that, stir in the tomato sofregit and let it cook for a couple of minutes. Then add the raw cod and salmon pieces, along with the picada dissolved in the fish stock.
Pop the lid on and let it simmer for 10 minutes. Just before you're ready to serve, add the steamed mussels and bring the whole pot straight to the table.
Enjoy!
 
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