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Wednesday 27 March 2019   Saint John Damascene       
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Risotto with squids and artichokes


350 g rice for risotto, 2 artichokes, 400 g squids, 1 garlic clove, 3 tablespoons olive oil, a glass of white dry wine, salt, parsley, 1 l and half fish broth, 1 onion, 1 chilli.

Wash the squids properly and de-bone them. Chop the onion, the garlic and the chilli and put them in a pan together with the olive oil. Cook for a minute and add the squids before the spices get brown. Pour in the wine and one ladle of fish broth. Cover the pan with a lid and let cook for half an hour.
Apart clean the artichokes taking off the stem and the external leaves. Cut them in thin slices and add to the squids. Cook for more 15 minutes. Add the rice and a full broth ladle. Stir and add the broth little by little until it's finished. When the risotto is cooked add the chopped parsley and stir. Serve immediately.


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