Squid and prawn risotto

Ingredients Fish Stock About 15 raw, unpeeled prawns (heads and shells separated from bodies) 1 clove of garlic 30 g extra virgin olive oil 800 g water Risotto 2 cloves of garlic 180 g red onion, quartered 50 g extra virgin olive oil 1 teaspoon sweet paprika 1 teaspoon dried parsley 300 g fresh squid, chopped 50 g white wine or 50 g whisky 1 teaspoon yellow food coloring 250 g short-grain rice 1 teaspoon salt Preparation Fish Stock Peel the prawns and reserve the heads and shells. Place the prawn heads and shells, garlic, and oil in the bowl. Blend 2 sec/speed 5 and sauté 10 min/120°C/speed . Add the water and cook 10 min/100°C/speed 1. Strain through a fine-mesh sieve and set aside. Rinse the bowl and lid. Risotto Place the garlic, onion, and oil in the bowl. Blend 4 sec/speed 4 and sauté 8 min/120°C/speed 1. Add the paprika, parsley, squid, and wine. Place the Varoma container in position with the reserved prawns. Cover the Varoma and cook 13 min/Varoma/reverse/speed 1. Remove the Varoma and set aside, covered. Add the coloring and the reserved stock to the bowl and cook 3 min/100°C/reverse/speed 1. Add the rice and salt and program 13 min/100°C/reverse rotation/speed 1. Immediately pour the risotto into a serving dish and let it rest for 5 minutes. Divide the risotto among small ramekins and place a prawn on top. Serve immediately. If you liked the video, give it a thumbs up and subscribe to my channel. Sharing it also helps me so more people can get the most out of their Thermomix. https://thermomix-granada.es/mercedes... Email me if you'd like to contact me: [email protected] Instagram: Mercedes_De_La_Osa #rice #risotto #Thermomix6 #easyrecipes #thermomixrecipes #madewiththermomix #simplerecipes #ThermomixSpain