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‘Caldereta’ with risotto and stuffed Mediterranean baby squid


GG331_Caldereta di risotto e calamaretti mediterranei ripieni

What you need

For the risotto
  • [   ] 280 g Gran Gallo Risotto Rice
  • [   ] 4 imperial crayfish
  • [   ] ½ small onion
  • [   ] finely chopped
  • [   ] 1 garlic clove
  • [   ] finely chopped
  • [   ] 8 mussels
  • [   ] blanched
  • [   ] 100 g broad beans
  • [   ] peeled and cooked
  • [   ] 100 g sweet peppers
  • [   ] cooked and cut into diagonal strips
  • [   ] 1 pumpkin flower for decoration
  • [   ] 1 l boiling hot vegetable stock
  • [   ] 30 g extra virgin olive oil
  • [   ] 1 glass dry white wine
  • [   ] 1 tbsp. mild paprika.
For the stuffed baby squid
  • [   ] 4 baby squid
  • [   ] 50 g minced veal
  • [   ] 50 g minced pork
  • [   ] 1 hard boiled egg
  • [   ] chopped
  • [   ] 1 egg yolk
  • [   ] 3 sage leaves
  • [   ] finely chopped
  • [   ] 1 tbsp. parsley
  • [   ] finely chopped
For the sauce
  • [   ] ½ medium-sized onion
  • [   ] finely chopped
  • [   ] 1 small carrot
  • [   ] chopped
  • [   ] 1 San Marzano tomato
  • [   ] chopped
  • [   ] 2 bay leaves
  • [   ] 1 glass dry white wine
  • [   ] 200 ml stock
  • [   ] 1 teaspoon cuttle fish ink

Proposed by:


40'
4
Difficult

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How to prepare:

Filling for “Caldereta” with risotto and stuffed mediterranean baby squid: mix the minced pork and veal with the sage and hard boiled egg. Add the parsley and egg yolk and bind together. Fill the cuttle fish with this mixture and close using two cocktail sticks. Dip in flour and brown in a little oil. Gently fry the bay leaf, onion and carrot in a charcoal pan. Add the baby squid, pour the wine over and evaporate off. Moisten with the stock and add the cuttle fish ink and chopped tomatoes. Cook gently for 20 minutes.
Risotto: Heat the oil in an earthenware pot and gently fry the onion and garlic. Then add the rice, stirring until it is well coated and starts to colour slightly. Add the paprika to the risotto, pour the wine over and evaporate off. Add the stock a little at a time and cook risotto for 12 minutes. Add the crayfish, broad beans and peppers. Adjust seasoning.
Serve the “Caldereta” garnishing it with the baby squid sliced over the risotto, the pumpkin flower, mussels and sage leaves.


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GRAN GALLO