Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Seafood Risotto: A Beloved Sicilian Classic
Dive into the rich and fragrant world of Sicilian seafood risotto, a timeless dish bursting with Mediterranean flavours.
🛒 Ingredients
- ✓ 400g risotto rice
- ✓ 200g squid
- ✓ 150g small cuttlefish
- ✓ 200g peeled king prawns
- ✓ 500g mussels and clams in their shells
- ✓ 1.2 litres fish stock
- ✓ Half a onion
- ✓ A small bunch of parsley
- ✓ Half a glass of white wine
- ✓ Extra virgin olive oil
- ✓ Salt
- ✓ Chilli flakes
- ✓ Freshly ground black pepper
📊 Nutritional Information
Seafood risotto stands as a shining example of Sicilian culinary tradition – a true celebration of the sea’s freshest gifts. This dish, with its bright freshness and salty notes, often graces festive tables and special occasions. Renowned for its rice dishes, Sicilian cuisine offers this masterpiece blending squid, small cuttlefish, prawns, mussels, and clams into a symphony of Mediterranean aromas. Made with simple, fresh ingredients, it’s perfect to enjoy on a warm summer evening, ideally by the seaside, accompanied by a crisp glass of white wine.
👨🍳 Preparation
- 1
Soak the clams in salted water for a few hours, then rinse thoroughly and drain.
- 2
Clean the mussels and place them with the clams, a tablespoon of oil, a clove of garlic, and a sprig of parsley in a pan. Cover and cook over high heat until the shells open.
- 3
Once opened, shell about three quarters of the mussels and discard any that remain closed. Strain the cooking liquid.
- 4
Wash and prepare the squid and cuttlefish, slicing the squid into rings and the cuttlefish into strips.
- 5
Finely chop the garlic, onion, and parsley, then gently soften them in a pan with five tablespoons of olive oil. Add the cuttlefish and squid, frying for a minute.
- 6
Tip the rice into the pan and stir well to coat it in the flavours; pour in half a glass of white wine and allow it to evaporate over a high heat.
- 7
Reduce the heat and gradually add first the shellfish stock, then the fish stock, little by little, stirring as you go.
- 8
After ten minutes, add the cleaned prawns, then a couple of minutes later, stir in the mussels and clams (both shelled and in their shells).
- 9
Just before finishing, season with salt, pepper and a pinch of chilli flakes, sprinkle with chopped parsley, and stir through a drizzle of olive oil or a knob of butter to enrich the dish.
- 10
Serve the seafood risotto piping hot at the table.
💡 Tips and Variations
For a richer flavour, add cherry tomatoes or a splash of peeled tomato passata at the start of cooking. Feel free to experiment with other shellfish to suit your taste.
📦 Storage
- • Keep refrigerated for up to 2 days.
- • You can freeze the cooked dish for up to a month.
- • Reheat gently in the oven at 160°C for around 10 minutes before serving.
🍷 Pairing
Enjoy this seafood risotto with a glass of Santa Margherita di Belice Grecanico, a harmonious Sicilian white wine that perfectly complements the dish.
I do hope you’ll give this seafood risotto a whirl – it’s a joyous blend of Sicilian sunshine and sea breeze that promises warming memories with every bite. Perfect for sharing with loved ones, whether it’s a family dinner or a relaxed gathering with friends. So, roll up your sleeves, embrace the fresh ingredients, and invite a taste of Sicily into your kitchen. Cheers to good food and great company!
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