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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...

Zucchini and Langostino Cream


Ingredients

for 4 people
  • 500g zucchini.
  • 400g langostinos (or large prawns).
  • 80ml dry white wine.
  • 150g white part of leek.
  • 1 garlic clove.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.

Preparation

Peel the langostinos and set the meat aside. In a small pot with a drizzle of oil, sauté the shells until they turn pink and fragrant. Pour in the white wine and let the alcohol cook off completely. Add half a liter of water, cover the pot, and let it simmer gently for 30 minutes. This makes a lovely, flavorful broth that'll give the cream real depth.
Strain the broth through a fine sieve, pressing down hard on the shells to squeeze out every last bit of juice. Set this aside.
Season the peeled langostinos with salt and pepper, then cook them quickly on a hot griddle or pan until just done. Don't overcook them or they'll turn rubbery.
Cut each langostino into two or three pieces, but keep one whole for each serving cup. Set them all aside.
Rinse the zucchini and peel it, but not completely. Leave some of the skin on for color and a bit of texture...
Heat 4 tablespoons of olive oil in a pot and gently sauté the garlic (peeled and sliced thin) until it's just starting to turn golden. Add the leek, cleaned and chopped, and cook for another two minutes until it softens.
Toss in the diced zucchini along with the langostino shell broth. Bring it to a gentle boil and let it cook for 20 minutes until the zucchini is completely tender.
Blend everything until you have a silky smooth cream. Stir in the chopped langostino pieces, saving the whole ones for garnish.
Serve in small glasses or bowls, each topped with a whole langostino stuck on a toothpick and a sprinkle of fresh parsley.
This cream is delicious served cold, warm, or hot — whatever suits the season or your mood.


Hope you enjoy it!
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