Good morning everyone.
This morning I bought a small lobster, two nice squids and about a kilo of muscles that I initially wanted to fill together with the squids. Later I opened a muscle and I realized that the mollusc inside was very small and I changed my mind about using it.

I cleaned and skinned the squid well and cleaned the muscles carefully, I opened them with a drop of water and I put them aside and filtered their liquid.

First I prepared the lobster, I washed it well under cold water, cut it in half lengthwise and put it in a pan with a little oil and a clove of garlic. Once it had heated up and was starting to turn red, I added a little rum and left it to cook for another couple of minutes. Then I took one of the two tufts and the fins of the squid, I cut them into pieces and put them to cook in a little oil, once heated I wet them with a little white wine and left them to cook for a few minutes. Once it had cooled down I cleaned the lobster of all its shell leaving the pulp to which I then added the cooked squid pieces. I left everything aside for the risotto.

For the squid filling, I boiled some lettuce leaves, which I roughly chopped, then added to a container a whole egg, a little grated Parmesan, a little breadcrumbs soaked in milk and then squeezed, the rest of the squid tentacles and fins chopped finely, salt and pepper.

With this filling I carefully stuffed the calamari, closed them with a toothpick and made a few holes in them so that, during cooking, the humidity contained in the filling and in the pieces of calamari could evaporate.

I then put the calamari in a pan with a little oil and a clove of garlic and let them heat up. I then wet them with white wine and, once it evaporated, I added a good part of the cooking liquid (filtered) of the muscles, a little tomato puree and cooked slowly with the pan closed for an hour. Five minutes before turning off the heat, I added the shelled muscles.

For the risotto I did as usual: I heated the arborio rice in a saucepan with oil and a little chopped onion, I moistened with a little wine and added the lobster and the pieces of squid that I had heated beforehand. I added a little more tomato puree and covered everything with the cooking liquid of the mussels and a little water. I cooked the risotto slowly for about twenty minutes, adding hot water if it dried out too much and at the end I stirred it with a little olive oil. Once on the serving dish I added chopped parsley and served.

Everything was appreciated as I hope the photos of the dishes taken by the home photographer, Luca, are appreciated:

Photo taken with Canon 600D and lens Canon EF 40.

Stuffed squid and seafood risotto, the recipe – Encornets farcis et risotto aux fruits de mer, la recette – Calamares rellenos y risotto de marisco, la receta – Risoto de Lulas Recheadas e Frutos do Mar, a receita – Gefülltes Risotto mit Tintenfisch und Meeresfrüchten, das Rezept – Mực nhồi và risotto hải sản, công thức – 酿鱿鱼和海鲜烩饭，食谱 – イカとシーフードの詰め物のリゾット、レシピ