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

4.1 11 ratings

Prep. 40 min

Total 1 h 30 min

8 portions

Ingredients

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