Alida creates the most amazing recipes and the way she presents it on her blog is so appetising and looks extremely delicious.
Alida’s blog (simply-delicious.co.za ) is also nominated for a SA Blog award in the Food and Wine category and we wish her the best of luck as she definitely deserves to be a finalist.
The Arniston Bay Chardonnay will pair perfectly with this creamy, chilly spicy calamari dish.
Here is the recipe:
Chili Risotto with Crispy Calamari
- 2 leeks, finely chopped
- 2 tbsn butter
- 2 garlic cloves, finely sliced
- 2 cups Risotto rice
- 250ml white wine
- 1-1.5l chicken stock
- 1/2 cup cream
- 2 fresh chillies, finely chopped or use as much crushed chillies as you can handle.
- 1 cup grated parmesan/pecorino
- Salt and pepper to taste
- 500g baby squid and calamari steak cut into strips
- 15ml cajun spice mixed with 4tbsn flour
- oil for deep frying
- - 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.