- 250 g calamari tubes and tentacles
- 4 T olive oil
- 1 onion, finely chopped
- 1–2 garlic cloves, crushed
- 70 g chorizo, chopped
- 220 g risotto rice
- 1 x 400 g whole Italian tomatoes, crushed
- 1½ cups good-quality chicken stock
- 3 T parsley, chopped
- Sea salt and freshly ground black pepper, to taste
Pat dry the calamari thoroughly using kitchen paper. If the tubes are large, slice them, but leave the tentacles whole, discarding any long threads.
Heat 2 T olive oil in a pan. Add the calamari and sauté over a high heat for 1–2 minutes, or until just cooked and tender. Remove from the pan and set aside, wrapped in tinfoil to keep warm.
In the same pan, gently cook the onion in the remaining olive oil. Stir in the garlic, chorizo and rice until well coated.
Add the tomatoes and simmer, uncovered, for 5 minutes, stirring once or twice. Pour in the stock and bring to a simmer. Cover tightly and simmer for 15 minutes, or until the rice is tender. Add the parsley and reserved calamari and cover tightly. Allow to stand for 5 minutes, then check the seasoning before serving.