海鲜烩饭

烩饭

洋葱1个
鸡汤800毫升
牛油2大匙
黑米或烩饭用白米200克
干威末酒100毫升
墨鱼汁4克

鱿鱼圈

鱿鱼250克
蒜头2瓣
有机柠檬½个
欧芹½束
橄榄油4大匙
盐和法式辣椒粉少许

做法

  1. 把鱿鱼圈冲洗干净并擦干;把蒜头带皮捣碎;把柠檬皮细细磨碎,挤出柠檬汁;把欧芹叶切碎。
  2. 准备烩饭:把洋葱去皮切丁。在平底锅中加热鸡汤;在烹饪锅中加热1大匙牛油,加入洋葱翻炒至透明,然后加入米饭,轻轻翻炒至透明,这时加入干威末酒,用高温煮滚,然后每次一勺高汤逐量加入,保证米饭总是处于刚好被汤汁盖住的装填,不加锅盖,偶尔搅拌至汤汁收干。
  3. 在米饭将要煮好前,加入墨鱼汁搅拌均匀,拌入剩余的牛油,把烩饭加盖放置5分钟入味。
  4. 在平底锅中加热橄榄油和蒜头,分批加入鱿鱼圈,大火煎香约1-2分钟,取出放入碗中,与盐、法式辣椒粉、柠檬汁、柠檬果皮碎和欧芹混合均匀。
  5. 把烩饭装盘,放上炒好的鱿鱼即可。

Crustacean Risotto

Risotto

1 onion
800ml chicken stock
2 tbsp butter
200g black rice or risotto rice
100ml Noilly Prat
4g sepia ink

Calamaretti

250g calamaretti
2 garlic cloves
½ organic lemon
½ bunch of parsley
4 tbsp olive oil
dash of salt and piment d´Espelette

Method

  1. Rinse calamaretti and daub dry. Crush garlic with the skin on. Finely
  2. grate lemon rind and squeeze out the juice. Finely chop parsley leaves.
  3. Prepare risotto: Peel and finely dice onion. Heat up chicken stock in a 16cm Fusiontec saucepan. Heat up 1 tbsp butter in a 24cm Fusiontec cooking bowl, then add and saute onion until transparent. Add rice and saute lightly until transparent. Pour over the Noilly Prat and bring to boil at a high heat. Then add stock by one ladle at a time, so that rice is always just covered. Stir occasionally throughout so that the liquid can boil down, uncovered.
  4. Shortly before the end of the cooking time, add sepia ink and stir in well. Stir in the rest of butter and set aside the risotto to steep for another 5mins, covered.
  5. Heat up the olive oil and garlic in a frying pan. Add calamaretti by portion and sear at a high heat for approx. 1–2mins. Remove and place in a bowl. Mix with the salt,
  6. Piment d´Espelette, lemon juice, lemon peel and parsley.
  7. Plate up risotto and serve with calamaretti.
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