![Spanish-style Seafood Risotto](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/risotto--spanish-cuisine--f56b6729-13eb-4ed2-a4d6-77ec3c5b34a6.png)
Recipe
Spanish-style Seafood Risotto
Mar y Tierra Risotto: A Spanish Twist on Italian Classic
4.9 out of 5
In Spanish cuisine, the flavors of the sea and land come together harmoniously. This Spanish-style Seafood Risotto combines the creamy richness of Italian risotto with the vibrant flavors of Spain. With a medley of fresh seafood and aromatic spices, this dish is a celebration of the bountiful coastal treasures that Spain has to offer.
Metadata
Preparation time
30 minutes
Cooking time
30 minutes
Total time
60 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Pescatarian, Gluten-free, Dairy-free, Nut-free, Low-fat
Allergens
Shellfish, Garlic
Not suitable for
Vegan, Vegetarian, Paleo, Keto, High-fat
Ingredients
While the Italian risotto typically uses ingredients like Parmesan cheese and white wine, this Spanish adaptation incorporates flavors like saffron, smoked paprika, and seafood stock to give it a distinct Spanish flair. The addition of seafood such as shrimp, mussels, and squid adds a delightful oceanic twist to the dish. We alse have the original recipe for Risotto, so you can check it out.
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2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
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1 onion, finely chopped 1 onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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1 red bell pepper, diced 1 red bell pepper, diced
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1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
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1/2 cup (120ml) dry white wine 1/2 cup (120ml) dry white wine
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4 cups (950ml) seafood stock 4 cups (950ml) seafood stock
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1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
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1 teaspoon smoked paprika 1 teaspoon smoked paprika
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1/2 pound (225g) shrimp, peeled and deveined 1/2 pound (225g) shrimp, peeled and deveined
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1/2 pound (225g) mussels, cleaned and debearded 1/2 pound (225g) mussels, cleaned and debearded
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1/2 pound (225g) squid, sliced into rings 1/2 pound (225g) squid, sliced into rings
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Salt and pepper to taste Salt and pepper to taste
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Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
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Lemon wedges (for serving) Lemon wedges (for serving)
Nutrition
- Calories (kcal / KJ): 380 kcal / 1590 KJ
- Fat (total, saturated): 8g, 1g
- Carbohydrates (total, sugars): 52g, 3g
- Protein: 22g
- Fiber: 3g
- Salt: 1.5g
Preparation
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1.In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
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2.Add the diced red bell pepper to the pan and cook for another 2 minutes.
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3.Stir in the Arborio rice and cook for 1 minute, ensuring each grain is coated with the oil.
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4.Pour in the white wine and cook until it has evaporated.
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5.In a separate small pot, heat the seafood stock until simmering. Add the saffron threads and smoked paprika to the stock, allowing the flavors to infuse.
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6.Begin adding the seafood stock to the rice mixture, one ladleful at a time, stirring constantly until the liquid is absorbed before adding more. Continue this process for about 20 minutes or until the rice is al dente.
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7.While the risotto is cooking, heat a separate pan with a little olive oil. Sauté the shrimp, mussels, and squid until cooked through. Season with salt and pepper.
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8.Once the risotto is cooked, gently fold in the cooked seafood.
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9.Serve the Spanish-style Seafood Risotto hot, garnished with fresh parsley and accompanied by lemon wedges for squeezing over the dish.
Treat your ingredients with care...
- Shrimp — Make sure to devein the shrimp before cooking to remove the digestive tract.
- Mussels — Clean the mussels thoroughly and remove any beards before cooking.
- Squid — To achieve tender squid, either cook it quickly over high heat or simmer it for a longer time until tender.
Tips & Tricks
- To enhance the flavor, toast the Arborio rice in the pan for a minute before adding the liquid.
- Use homemade seafood stock for the best flavor, but if unavailable, a good-quality store-bought stock will work too.
- Adjust the amount of saffron according to your preference for color and flavor intensity.
- For a smokier taste, use hot smoked paprika instead of sweet smoked paprika.
- Experiment with different seafood combinations like scallops or clams to personalize the dish.
Serving advice
Serve the Spanish-style Seafood Risotto as a main course, accompanied by a fresh green salad and crusty bread. It pairs well with a crisp white wine or a light-bodied Spanish red wine.
Presentation advice
Present the risotto in individual shallow bowls, allowing the vibrant colors of the seafood and saffron-infused rice to shine through. Garnish with a sprinkle of fresh parsley and serve with lemon wedges on the side for an added touch of freshness.
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