Oven Risotto Amvrakikos
- 120 gr mirepoix (finely chopped carrot, onion and celery in equal portions)
- 200 gr fresh squid
- 200 gr shrimps, gutted
- 150 gr octopus (boiled or blanched)
- 250 gr risotto rice
- 60 gr olive oil
- 700 ml vegetable broth (alternative:water)
- 1 pinch of salt
- Greek Saffron, powdered
- lemon (for serving)
Cooked seafood are the ingredients for my most delicious and favorite recipes.
This recipe, in particular, contains three of my most favorite seafood: Amvrakikos shrimps,
squid and octopus!
So, I present you two different versions of this recipe’s portions.
Vegetable broth should be hot to lukewarm.
In the vegetable broth or warm water, add the Greek saffron. So it will be easily diluted
and bring out its aroma and color.
Use a frying pan or oven utensil of 22-24 cm diameter.
If we have a frying pan which can be putted in the oven we will not need another utensil.
If not, we will need another roasting pan to finish our recipe in the oven.
In a non-stick frying pan add the olive oil and saute the vegetables for 2 minutes.
Low the heat in medium temperature.
Add the rice and continue stirring for 1-2 minutes.
Add 200ml vegetable broth and squid.
When the water of our mix evaporates, add 200ml vegetable broth and stir.
Add the shrimps and octopus.
Season with salt and pepper and switch off the heat.
Add the rest of the broth.
Put the mix in another utensil that can be used in the oven (or the same if it can).
Bake at 180C degrees Fan for 25 minutes.
Serve with lemon slices or few drops in each portion.
Nutrition information per portion