Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Seafood Risotto: A Timeless Sicilian Classic
Dive into the rich, aromatic flavours of Sicilian seafood with this irresistible risotto alla marinara.
📖 What is it
Dive into the rich, aromatic flavours of Sicilian seafood with this irresistible risotto alla marinara.
🛒 Ingredients
- ✓ 400g risotto rice
- ✓ 200g squid
- ✓ 150g baby cuttlefish
- ✓ 200g peeled king prawns
- ✓ 500g mussels and clams in their shells
- ✓ 1.2 litres fish stock
- ✓ Half an 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
Let the vibrant scents of Sicily fill your kitchen with this seafood risotto, a dish that truly celebrates the bounty of the Mediterranean. Picture the gentle crash of waves and the salty sea breeze as you cook a medley of the freshest shellfish, blending the creamy softness of rice with the briny sweetness of crustaceans and molluscs. Ideal for a summer evening al fresco, this risotto will whisk you straight to the sun-kissed Sicilian coast, where every mouthful tells a story of tradition and passion.
👨🍳 Preparation
- 1
Soak the clams in salted water for a few hours, then rinse thoroughly and drain.
- 2
Clean the mussels and place them in a pan with the clams, a tablespoon of olive oil, a clove of garlic, and a sprig of parsley. Cover and cook over a high heat until the shells open.
- 3
Once opened, shell about three-quarters of the shellfish, discard any that remain closed, and strain the cooking liquid.
- 4
Clean and wash the squid and baby 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 and sauté for a minute.
- 6
Add the rice to the pan, stirring it into the mixture; pour in half a glass of white wine and allow it to evaporate over a high heat.
- 7
Reduce the heat and cook the rice, gradually adding first the shellfish cooking liquid and then the fish stock, a little at a time.
- 8
After ten minutes, add the cleaned king prawns and, a couple of minutes later, the mussels and clams (both shelled and in their shells).
- 9
Just before turning off the heat, season with salt, pepper, and chilli flakes, sprinkle with chopped parsley, and finish with a drizzle of olive oil or a knob of butter.
- 10
Serve the seafood risotto piping hot at the table.
💡 Tips and Variations
- •
For an extra touch of luxury, try adding halved cherry tomatoes or a spoonful of tomato purée early in the cooking process.
- •
Feel free to experiment with different seafood varieties like clams, mussels, or prawns to tailor the flavour to your liking.
- •
Using homemade fish stock will deepen the dish’s aromatic complexity.
- •
For a lighter version, reduce the fats and swap butter for a drizzle of extra virgin olive oil added at the end.
- •
A sprinkle of fresh parsley just before serving adds a vibrant, fresh aroma.
- •
Patience is key to perfect risotto: cook the rice slowly, stirring gently and adding stock little by little.
📦 Storage
- • Store any leftovers in an airtight container in the fridge, where it will keep fresh for up to two days.
- • For longer storage, you can freeze the cooked risotto in a suitable container and consume within a month.
- • To reheat, place the risotto in an ovenproof dish and warm at 160°C for about 10 minutes to retain its creamy texture without drying out.
🍷 Pairing
Pair this risotto with a crisp Sicilian white wine such as Grillo or Catarratto, whose fresh, mineral notes beautifully complement the seafood flavours. A Menfi Grillo, with its fruity hints and lively acidity, is a particularly excellent match. Alternatively, a Ligurian Vermentino or a Friulian Sauvignon Blanc offers a similar aromatic profile that pairs wonderfully with shellfish.
Making this seafood risotto is like bringing a slice of Sicily right to your dining table — a dish that sings of the sea’s generosity and the island’s rich culinary heritage. I warmly encourage you to give this recipe a go, share the delicious results with your loved ones, and let yourself be swept away by the vibrant, authentic flavours of this beautiful corner of the Mediterranean. Happy cooking and bon appétit!
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