Chorizo Tomato Risotto with Kraken

I have precooked octopus / kraken arms in the fridge. They are lasting a long time, but I wanted them out. I went through many different recipes and in the end choose between an octopus salad and a risotto topped with it. Since we have only 4 C outside a cold salad was not my dish to go to

Chorizo- the Spanish sausage with lots of paprika spices releases a nice oil when it is cooked. Using this to fry off the onions and the garlic is great. No other oil is needed.

Combining seafood and meat is tasty. So why not chorizo and kraken. 

I have ripened 250 g of mixed tomatoes from my stash this week. I stopped sbacking on them a coupke of days ago to get the needed amount together. But use canned tomatoes if you like.

Today is Sunday and I am lazy. Risotto needs a lot of stirring to release the starch that makes it creamy. I am using my Theromix today. It stirs the risotto for me. No need of chopping anything either.

Recipe for 2:

140 g carneroli rice

40 g Gouda + 250 g mixed tomatoes

85 g chorizo mild

50 g shallots + 2 cloves of garlic+ 1 red chili

1 tbsp tomato paste + 40 g green olives

300 ml veg stock + 100 ml rose wine

20 g cold butter + pepper+ smoked paprika

Chives

250 g cooked octopus/kraken arms

The method to cook in a Thermomix is a little different from cooking in a pot. There is a bit more work with chopping and stirring to do.

But first, just grate the cheese and clean the TM. In with the Tomatoes and 6 sec speed 6 and pour them through a fine mash sieve to get the pulp from the juice.

Next throw in olives, shallots, garlic, chili, tomato paste and chorizo. 5 sec speed 6. Shove it down and cook it on 100C 3.min speed 1 left turn

Next in with the tomato pulp. 100C 3.min speed 1 left turn.

Now in with the unwashed risotto rice 100 C 2 min left turn.

Combine tomato juice with wine and stock in a bowl and heat it up in the microwave.

Pour in the TM and on 90C speed 2 18 min cook the risotto.

When it is done add the cold butter and a bit of cheese and chives.

The ready made Kraken toss in a pan in some olive oil for 2 min and serve on top of the risotto.