The first step is to brown the garlic in a frying pan with half the oil and the bay leaf. Then add the squid with the Norway lobsters and sauté for a few .minutes. Then remove from the pan and add the ink, previously diluted in a bit of wine. Leave to simmer on moderate heat for approximately 15 minutes, and then put aside.
In a pan with boiling water, immerse the octopus three times, leaving it for 30 seconds each time. Remove the tentacles from the octopus and marinade for 30 minutes. Remove and grill or griddle on both sides for 1 minute.
In another separate pan, braise the onion with the rest of the oil, and when transparent, add the green pepper and leave to cook for 5 minutes, after adding the rice. Fry gently for 5 minutes, add the remaining wine and when it has evaporated, add half the stock. Leave for 15 minutes adding more stock if necessary.
Finally, add the squid, the Norway lobsters, octopus tentacles, ink sauce, parsley, and butter; season with salt and pepper and leave to cook for another 5 minutes. Let it stand for a few minutes and serve with grated Parmesan cheese on top. If you wish, you can add a few cherry tomatoes, cut into halves, to make the dish more colourful.
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