DIFFICULTY LEVEL: 4
300 gr squid, preferably fresh, cleaned and with the body section sliced in rings.
400 gr medium-sized shrimps, cleaned
300 gr mussels without their shells
300 gr octopus, cooked and cut into small pieces
½ cup olive oil
1 large dry onion, finely chopped
2 carrots, grated
2 red bell peppers, finely cut into rings
4 tbsp balsamic cream Kalamata Papadimitriou
Salt, to taste
Pepper, freshly ground, to taste
2 cups Carolina rice
5 cups boiling hot water
4 stigmas of Greek red saffron, diluted in 1 tbsp boiling water
In a deep cooking pot, sauté the squid; as soon it is nicely browned and releases no more liquid, add the rest of the seafood.
Remove from the heat and transfer the seafood to a bowl.
In the same cooking pot, heat the olive oil and sauté the onion for about 3-4 minutes, constantly scraping the fond off the bottom of the pan with a wooden spatula: peeling off the browned seafood residue will add flavour to the onion.
Add the carrot and the peppers and sauté for 3-4 more minutes.
Add the seafood, stir and finally add the balsamic cream.
Season with salt and pepper.
As soon as they have begun to bubble, add the boiling hot water and some extra salt.
When the water starts to boil, add the rice and stir.
Cook for about 20 minutes, or until the rice has absorbed the liquid, stirring frequently so the risotto does not stick to the bottom of the pot.
Approximately 5 minutes before the rice is cooked, add the Greek Red Saffron.
Serve the seafood risotto while hot.