Risotto cu fructe de mare si caracatita la gratar – minune intr-o farfurie! Daca te intrebi ce sa mai gatesti ca sa impresionezi musafirii sau sa-ti rasfeti papilele cu ceva cu adevarat special, ei bine… ai nimerit in oala potrivita! Astazi pregatim un risotto cu fructe de mare care nu doar ca danseaza pe limba, dar vine si cu o caracatita rumenita pe gratar de zici ca a evadat dintr-un restaurant de pe Riviera Italiana. Si nu, n-am uitat nici de acel detaliu misterios – dopul de pluta din oala – care, spun legendele bucataresti, face caracatita mai frageda. Te asteapta o reteta care miroase a mare, a vin alb rece si a zile lenese cu soare. Si, cine stie, poate dupa ce incerci combinatia asta savuroasa, n-o sa mai vrei sa auzi de paste sau pizza o buna vreme.

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INGREDIENTE (pentru 2 portii)

Pentru caracatita la gratar:

• 1 bat apio
• 1 lamaie
• 2 foi de dafin
• 1 lingura boabe piper
• 1 lingurita sare
• 1 dop de pluta
• 3 fire patrunjel verde
• 1 caracatita de aproximativ 600 grame
• 1/2 lingurita boia dulce
• 1 lingura de ulei de masline

Pentru risotto cu fructe de mare:

• 10 grame patrunjel verde
• 1 catel de usturoi
• 75 grame ceapa
• 40 grame telina apio
• 10 ml ulei de masline
• 100 ml vin alb
• 200 grame orez pentru risotto
• 125 grame rosii in sos tomat
• 300 ml supa de pui Zwup
• 1 frunza de daifin
• 1 varf de cuțit de piper cayenne
• 1/4 linguriță piper negru macinat
• 250 grame creveti si inele de calamar
• 35 grame unt
• Sucul de la 1/4 lamaie
• Sare

Intr-o oala adanca, punem aproximativ 3 litri de apa si adaugam tulpina de apio taiata in bucati mari, lamaia taiata in jumatati si stoarsa, frunza de dafin, boabe de piper, sare, patrunjel verde si un dop de pluta. Desi nu este o tehnica sustinuta stiintific, se spune ca dopul de pluta fragezeste caracatita – iar rezultatul, va asigur, este deosebit de gustos.

Cand apa ajunge la punctul de fierbere, scufundam caracatita de circa 10 ori in lichidul clocotit, apoi o lasam sa fiarba timp de 20 de minute. Dupa fierbere, o scoatem si o lasam la scurs. O taiem in bucati potrivite, o ungem cu ulei de masline si boia, apoi o rumenim pe gratar timp de aproximativ 3 minute, pentru a-i intensifica aroma.

Intre timp, tocam fin ceapa, usturoiul si apio. Incalzim uleiul de masline intr-o tigaie incapatoare si inabusim usor amestecul de legume, pana devin moi si aromate. Adaugam vinul alb si orezul, continuand sa gatim timp de 2 minute, amestecand ocazional. Incorporam apoi rosiile in sos, supa de pui fierbinte, frunza de dafin, piperul cayenne, piperul negru si sarea. Gatim totul timp de 10 minute, amestecand din cand in cand.

Adaugam fructele de mare si le incorporam cu grija in risotto, lasand totul pe foc inca 5 minute, pana cand aromele se imbina armonios.

La final, adaugam untul taiat cubulete, sucul proaspat de lamaie si patrunjelul verde tocat marunt. Stingem focul, acoperim cu capac si lasam preparatul sa se odihneasca 3 minute, pentru ca aromele sa se aseze.

Risotto-ul cu fructe de mare se serveste alaturi de caracatita la gratar, felii de lamaie si un pahar de Sauvignon Blanc Protocol de la Crama Stramutata – un vin proaspat si mineral, cu arome elegante de flori de soc, agrise si ierburi salbatice, ce ofera un finisaj delicat si echilibrat.

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English version

Seafood Risotto with Grilled Octopus

If you’re wondering what to cook to impress your guests or simply pamper your taste buds with something truly special, well… you’ve landed in the right pot! Today we’re cooking up a seafood risotto – Seafood Risotto with Grilled Octopus – that not only dances on your tongue but comes with a perfectly grilled octopus so flavorful you’d think it just escaped from a fancy Riviera restaurant. And no, we haven’t forgotten that mysterious detail – the wine cork in the pot – which, according to kitchen legends, makes the octopus extra tender. You’re about to discover a recipe that smells like the sea, crisp white wine, and lazy sunny days. And who knows – after you try this irresistible combo, you might not want to hear about pasta or pizza for quite some time.

INGREDIENTS (for 2 servings)

For the grilled octopus:

• 1 celery stalk
• 1 lemon
• 2 bay leaves
• 1 tbsp peppercorns
• 1 tsp salt
• 1 wine cork
• 3 sprigs fresh parsley
• 1 octopus (approx. 600 grams)
• 1/2 tsp sweet paprika
• 1 tbsp olive oil

For the seafood risotto:

• 10 grams fresh parsley
• 1 garlic clove
• 75 grams onion
• 40 grams celery
• 10 ml olive oil
• 100 ml white wine
• 200 grams risotto rice
• 125 grams tomatoes in tomato sauce
• 300 ml chicken stock (Zwup)
• 1 bay leaf
• A pinch of cayenne pepper
• 1/4 tsp ground black pepper
• 250 grams shrimp and calamari rings
• 35 grams butter
• Juice of 1/4 lemon
• Salt to taste

In a deep pot, pour about 3 liters of water and add the roughly chopped celery stalk, halved and squeezed lemon, bay leaf, peppercorns, salt, fresh parsley, and the wine cork. While this cork trick isn’t scientifically proven, legend has it that it makes the octopus extra tender – and I can assure you, the result is absolutely delicious.

Once the water reaches a boil, dip the octopus into the boiling liquid about 10 times, then let it simmer for 20 minutes. After cooking, remove and drain the octopus. Cut it into bite-sized pieces, brush with olive oil and paprika, and grill for about 3 minutes to boost its flavor.

Meanwhile, finely chop the onion, garlic, and celery. Heat the olive oil in a large skillet and gently sauté the veggie mix until soft and fragrant. Add the white wine and rice, cooking for another 2 minutes while stirring occasionally. Then stir in the tomatoes in sauce, hot chicken stock, bay leaf, cayenne, black pepper, and salt. Cook for about 10 minutes, stirring occasionally.

Add the seafood and gently incorporate it into the risotto, letting it cook for another 5 minutes until all the flavors blend beautifully.

To finish, stir in the cubed butter, fresh lemon juice, and chopped parsley. Turn off the heat, cover the pot, and let the dish rest for 3 minutes so the flavors can settle.

Serve the seafood risotto alongside the grilled octopus, lemon wedges, and a chilled glass of Protocol Sauvignon Blanc from Crama Strămutată – a fresh, mineral wine with elegant notes of elderflower, gooseberry, and wild herbs, offering a delicate and balanced finish.

If you enjoyed this Seafood Risotto with Grilled Octopus, you might also want to try Risotto with Pumpkin and Bacon, Pulpo a la gallega or Spaghetti with Squid Ink and Seafood Mix.

ENJOY OUR RIDE!

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