Equatorial Guinea-inspired Squid Risotto

Ingredients

In this Equatorial Guinea-inspired version of the dish, we incorporate traditional Equatorial Guinean spices and ingredients to add a unique twist to the classic Italian risotto. The original Italian dish typically uses ingredients such as white wine, Parmesan cheese, and Italian herbs. In this adaptation, we replace the white wine with palm wine, which is commonly used in Equatorial Guinea. Additionally, we incorporate local Equatorial Guinean spices and herbs to infuse the dish with the flavors of the region. We alse have the original recipe for Risotto con le seppie, so you can check it out.

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) fish stock 4 cups (950ml) fish stock
• 1 cup (240ml) palm wine 1 cup (240ml) palm wine
• 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 tomato, diced 1 tomato, diced
• 500g squid, cleaned and sliced into rings 500g squid, cleaned and sliced into rings
• 2 tablespoons palm oil 2 tablespoons palm oil
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 75g, 3g
• Protein: 18g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large pan, heat the palm oil over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until translucent.
3. 3.
   Add the diced red bell pepper and tomato to the pan and cook for a few minutes until softened.
4. 4.
   Add the squid rings to the pan and cook for 2-3 minutes until they turn opaque.
5. 5.
   Remove the squid from the pan and set aside.
6. 6.
   In the same pan, add the Arborio rice and stir to coat it with the remaining ingredients.
7. 7.
   Pour in the palm wine and cook until it is absorbed by the rice.
8. 8.
   Gradually add the fish stock, one ladle at a time, stirring constantly and allowing the rice to absorb the liquid before adding more.
9. 9.
   Continue adding the fish stock and stirring until the rice is cooked al dente, with a creamy texture.
10. 10.
    Stir in the ground ginger, ground coriander, and ground paprika.
11. 11.
    Season with salt and pepper to taste.
12. 12.
    Return the cooked squid to the pan and stir gently to combine.
13. 13.
    Remove from heat and let the risotto rest for a few minutes.
14. 14.
    Serve the Equatorial Guinea-inspired Squid Risotto hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Squid — Make sure to clean the squid thoroughly before slicing it into rings. Remove the innards and the transparent cartilage. Rinse the squid under cold water and pat it dry with a paper towel before cooking.

Tips & Tricks

• To enhance the flavor of the risotto, you can add a splash of lime juice or a sprinkle of grated lime zest before serving.
• If you prefer a spicier version, you can add a pinch of cayenne pepper or chopped chili peppers to the dish.
• For a creamier texture, you can stir in a tablespoon of coconut milk or cream towards the end of cooking.

Serving advice

Serve the Equatorial Guinea-inspired Squid Risotto as a main course, accompanied by a fresh green salad or steamed vegetables. It pairs well with a glass of chilled palm wine or a light white wine.

Presentation advice

To elevate the presentation of the dish, you can garnish the Squid Risotto with a drizzle of palm oil and a sprinkle of fresh cilantro leaves. Serve it in individual bowls or on a large platter for sharing.