3 tbsp extra virgin olive oil
\n1 large onion (finely diced)
\n1 tbsp garlic (minced)
\n2 cups short grain rice
\n2 tbsp cephalopod ink (diluted in 1 tbsp water)
\n5 cups fish stock (kept warm)
\n1\/2 tsp salt (to taste)
\n1\/4 tsp freshly ground black pepper (to taste)<\/p>\n
1 tbsp extra virgin olive oil
\n1 tbsp garlic (minced)
\n1 cup octopus (boiled for 1-2 hrs until tender, depending on size)
\n1 cup prawns
\n1 cup mussels
\n1\/2 cup water
\n1\/4 tsp salt (to taste)<\/p>\n
parsley (chopped)
\nchilli flakes
\nextra virgin olive oil<\/p>\n
Heat oil in a saucepan over medium high heat, fry onion until soft & translucent, add garlic & fry for 1 min.
\nAdd rice, stir well & cook for 2 mins.
\nAdd ink mixture, allow it to evaporate & add 2 cups of stock.
\nLower heat to medium, cover & simmer for 20 mins.
\nOnce moisture has been absorbed by rice, add 1 cup of stock, cook for 10 mins (repeat 2 more times), taste to adjust seasoning & remove from heat.
\nTo cook seafood, heat oil in another pan on medium high, add garlic & salt, cook for 1 min.
\nAdd prawns, cook for 2 mins, remove & set aside.
\nAdd octopus, water & mussels, cook (covered) for 10 mins & add prawns in the last 2 mins.
\nTo serve, divide risotto among 4 plates, arrange seafood on top, garnish & enjoy.<\/p>\n","protected":false},"excerpt":{"rendered":"
Rice Ingredients 3 tbsp extra virgin olive oil 1 large onion (finely diced) 1 tbsp garlic (minced) 2 cups short grain rice 2 tbsp cephalopod ink (diluted in 1 tbsp water) 5 cups fish stock (kept warm) 1\/2 tsp salt (to taste) 1\/4 tsp freshly ground black pepper (to taste) Seafood 1 tbsp extra virgin…<\/span><\/p>\n","protected":false},"author":2,"featured_media":2287,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[7,33,74],"tags":[],"class_list":["post-2286","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","category-rice","category-squid-cuttlefish"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/2286","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=2286"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/2286\/revisions"}],"predecessor-version":[{"id":2327,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/2286\/revisions\/2327"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/2287"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=2286"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=2286"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=2286"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}