Ditali risotto in seafood stew with prawns and cuttlefish
Preparation
10 minutes
Cooking
40 minutes
Portions
2
Difficulty
Average
Ingredients
- Ditali rigati 180 gr
- 2 cloves of garlic
- 1/2 onion
- Carrots 1
- Celery 1 piece
- Tomato puree 20 ml
- Prawns 300 gr
- 1 clove of garlic
- Cuttlefish 200 gr
- Extra virgin olive oil to taste
- Salt to taste
Procedure
Clean the prawns and squid and keep all the scraps to prepare the stew.
Sauté the roughly chopped onion and garlic in a saucepan with a drizzle of oil. Add the shrimp and squid scraps and brown well. Cover with cold water to extract all the flavor. Add the celery, carrot, and tomato puree and boil for 20 minutes. Strain the sauce and add it to the pan. Once it reaches a boil, add the pasta directly to the sauce, stirring frequently and gradually adding the liquid to the sauce as the pasta absorbs it. While the pasta cooks, sauté the shrimp and squid in a pan with a drizzle of oil.
Plate the risotto pasta and garnish with the browned fish.