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Oven Baked Seafood Risotto


  • 1 pound baby octopus, if fresh – washed and cleaned, if frozen – thawed
  • 1 pound calamari, if fresh – washed and cleaned, if frozen – thawed
  • 1 pound ink fish, if fresh – washed and cleaned, if frozen – thawed
  • 1 onion, peeled
  • 2 carrots, peeled and sliced
  • 1 celery stalk, sliced
  • Salt and pepper
  • 4 cups water
  • ½ cup white wine
  • ½ cup olive oil
  • 1 onion, sliced
  • 2 ½ cups Arborio rice
  • ½ cup parmesan, grated


  1. Preheat the oven to 375 degrees F.
  2. In a pressure cooker – place octopus, calamari, ink fish, onion, carrots and celery stalk. Add salt, pepper, water and wine. Seal the pressure cooker and put it over medium heat. When the giggler starts whistling, start timing, and cook for 15 minutes. Let the pressure cooker cool and then open the lid.
  3. Remove the seafood with a slotted spoon. Do not discard the seafood broth. It should be 6 ½ cups (if not add some water). Cut the seafood into bite size pieces.
  4. In a deep frying pan heat olive oil. Add sliced onion and fry until soft and browning. Stir in the rice, sweating it for a few minutes. Pour in the seafood broth and let simmer for 16-18’.
  5. Grease an oven-proof dish, add half the rice and arrange seafood over the rice. Sprinkle with some grated parmesan and breadcrumbs.
  6. Bake for 30-35 minutes in the pre-heated oven and serve immediately.

Romama’s Note: You can add ½ teaspoon saffron threads or powder in the seafood broth just before adding it to the rice to make up for a healthier and more tasty Seafood Rissoto!

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