Cuttlefish and winter melon spicy stewed rice
Overview
This recipe for spicy squid and winter melon risotto comes from a Japanese chef who was inspired by the local simple food experience after traveling to Portugal. I thought the recipe was great and wanted to give it to my husband, but he didn’t like one of the main ingredients and the key Parmesan cheese, so I made some adjustments and tried it, and my husband thought it was very delicious.
Tags
Ingredients
Steps
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Materials are ready.
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Among the main ingredients: Cut cuttlefish legs into small pieces with a knife, peel and seed the winter melon and cut into cubes with a side length of 1.5cm, dice onions, peel and dice tomatoes, dice red peppers and mince shallots and set aside;
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After the winter melon is slightly blanched, boil water in a separate pot, add Maggi fresh soy sauce and a little salt and cook the winter melon until soft;
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To make the soup base, add the sesame oil and onions to a pot and slowly sauté. After stir-frying thoroughly, add diced red pepper, chili powder and curry powder and stir-fry evenly;
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Then add Korean chili sauce, add diced tomatoes and stir-fry evenly;
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Add water and simmer for about 10 minutes until the tomatoes melt and the soup thickens, add an appropriate amount of Maggi fresh soy sauce and Thai fish sauce;
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After the soup base is cooked, add the winter melon one by one;
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Then add the cuttlefish feet;
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Place the cuttlefish in the pot for about 30 seconds, add rice and cook slowly;
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After boiling, add minced ginger, turn off the heat, sprinkle with minced green onion and a small amount of chili powder and it's done.
