This calamari risotto recipe is a delicious dish for lent or any time of the year! It’s very easy to cook even though it does take a bit of time so you should get started at least an hour and a half before you plan to eat.
You can either use fresh or frozen calamari. When we use fresh calamari we usually ask our fish monger to clean our calamari and cut it up in rings. When we use frozen calamari we take it out of the freezer at least half an hour before we start cooking, wash them with lukewarm water and leave to drain.
Saffron is really what sets this dish apart. We always keep some in our cupboard, preferably from the Greek area of Kozani.
You can use any kind of rice for this dish but we prefer nyhaki and basmati. If you decide to use brown rice, your cooking time will go up, dependeing on the variety of the rice.
Just a few minutes before your food is ready you can add a little ouzo. It will take your risotto to another level!