Calamari ripieni with lemon butter and crispy capers

Name: Calamari ripieni with lemon butter and crispy capers
Prep time: 40 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8 portions
Ingredients: 9 calamari tubes; 150 g brown onion; 100 g fennel; 3 sprigs fresh flat-leaf parsley; 2 garlic cloves; 1 fresh long red chilli; 40 g extra virgin olive oil; 80 g arborio rice; 2 pinches saffron; 150 g white wine; 150 g water; 1 tsp Vegetable stock paste; 1 tbsp tomato paste; 2 pinches ground black pepper; 4 tbsp pickled capers; 100 g salted butter; 40 g lemon juice

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Schwierigkeitsgrad medium

Arbeitszeit 40 Min

Gesamtzeit 1 Std. 30 Min

Portionen 8 portions

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9 calamari tubes, cleaned, 1 cut into pieces (3 cm - see Tips)
150 g brown onion, cut into halves
100 g fennel, white part only, cut into pieces, fronds reserved for garnishing
3 sprigs fresh flat-leaf parsley, leaves only
2 garlic cloves
1 fresh long red chilli, trimmed, cut into halves and deseeded if preferred (optional)
40 g extra virgin olive oil, plus extra for shallow frying and brushing
80 g arborio rice
2 pinches saffron (optional - see Tips)
150 g white wine
150 g water
1 tsp Vegetable stock paste (see Tips)
1 tbsp tomato paste
2 pinches ground black pepper
4 tbsp pickled capers, rinsed and drained
100 g salted butter, cut into pieces
40 g lemon juice (approx. 1 lemon)

Nährwerte: pro 1 portion
Kalorien: 1252.7 kJ / 298.3 kcal
Protein: 24.3 g
Kohlenhydrate: 10 g
Fett: 17.7 g
Gesättigte Fettsäuren: 8 g
Ballaststoff: 1.8 g
Natrium: 796.1 mg