Spanish-style Seafood Risotto

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.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 1/2 cup (120ml) dry white wine 1/2 cup (120ml) dry white wine
• 4 cups (950ml) seafood stock 4 cups (950ml) seafood stock
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 pound (225g) shrimp, peeled and deveined 1/2 pound (225g) shrimp, peeled and deveined
• 1/2 pound (225g) mussels, cleaned and debearded 1/2 pound (225g) mussels, cleaned and debearded
• 1/2 pound (225g) squid, sliced into rings 1/2 pound (225g) squid, sliced into rings
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• 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

1. 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.
2. 2.
   Add the diced red bell pepper to the pan and cook for another 2 minutes.
3. 3.
   Stir in the Arborio rice and cook for 1 minute, ensuring each grain is coated with the oil.
4. 4.
   Pour in the white wine and cook until it has evaporated.
5. 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.
6. 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.
7. 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.
8. 8.
   Once the risotto is cooked, gently fold in the cooked seafood.
9. 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.