Chili risotto with crispy calamari

Recipe from: 25 August 2010

Ingredients 13
Servings 4
Time 20 mins


  • 2
    leeks, finely chopped
  • 2
  • 2
    garlic cloves, finely sliced
  • 2
    risotto rice
  • 250
    white wine
  • 1.5
    chicken stock
  • 1/2
  • 2
    fresh chillies, finely chopped (add more if desired)
  • 1
    grated parmesan/pecorino
  • Salt & pepper to taste
  • 500
    baby squid and calamari steak cut into strips
  • 15
    cajun spice mixed with 4Tbs flour
  • Oil for deep frying


25 mins
In a large pot/pan fry the leeks in the butter until soft.
Add the garlic and fry for another minute or two.
Add the rice and stir, coating the rice with the oil.
Add the wine and allow to reduce.
Now, add the stock ladle by ladle. Stirring in between and allowing the rice to absorb the stock.
The rice shouldn’t be completely dry before you add more, it should always be moist. Take care not to stir too much as you don’t want it to go stodgy.
Meanwhile, coat the squid and calamari with the seasoned flour. 
Try to get the squid as dry as possible before coating with the flour, otherwise it will go a bit gloopy.
Heat the oil in a pot/wok and fry the squid and calamari until crisp.
Set aside.
Finish the risotto by adding the cream, chillies and cheese.
Serve in bowls topped with a handful of the squid and calamari and some extra chillies and cheese.

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Read more on: fish/seafood  |  deep-fry

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