Spring Risotto with Shrimp, Asparagus and Artichoke Hearts
If you want to add more gluten free and pescatarian recipes to your collection, Spring Risotto
Rice with Squid Ink
Details
- Servings: 6
- Dish: main course
Cuisine
- mediterranean
Ingredients
- 3 tbsp. extra-virgin olive oil
- 1 lb. cleaned squid bodies, cut into 1'' pieces
- 2 medium tomatoes, seeded and grated
- 1 small yellow onion, peeled and finely chopped
- 3 cloves garlic, peeled and minced
- 6 cups fish stock
- 2 tsp. sweet paprika
- 3 cups Spanish paella rice or short-grain Italian rice
- Salt
- 2 1⁄2 tsp. squid ink
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