For the rice:
- 200 gr. Carnaroli rice
- ½ onion
- 1 tbsp Ñora pepper
- 100 ml white wine
- 1 saffron thread
- 2 tbsp olive oil, 0.4º
- 100 gr. fresh sepia or cuttlefish
- 4 large live scampi
- 1 zucchini
For the fumet:
- 8 medium fresh or frozen scampi
- 1 onion
- 1 carrot
- 1 small stick of celery
- 1 clove garlic
- 1 piece dried ñora pepper
- 3 ripe tomatoes
- 1 bay leaf
- Saffron thread
- Cognac or Brandy
- 2 l. water
- 3 tbsp olive oil, 0.4º
For scampi fumet:
- Saute the chopped scampi with oil. Once fried, add finely chopped vegetables, peppers, saffron, garlic and bay leaf. Saute until vegetables are caramelized, then flambé with cognac and add water.
- Simmer for about 20 minutes, removing the foam.
- Leave to infuse until cool, and finally run through a fine strainer. Reserve.
- Put some fumet aside. Bind with cornstarch, to garnish the plate.
For the rice:
- Saute onions with saffron and fresh diced sepia. Simmer until everything is caramelized, add rice, ñora peppers and white wine. Reduce and start adding the scampi fumet.
- Cook the risotto as you add the fumet. Cooking time is 12 to 15 minutes until the rice is al dente.
- Add salt to taste.
- Separate the heads and tails from the live scampi. Peel the tails and sear in a pan, with salt.
- Do the same with the heads and set aside.
- Cut into zucchini into thin tagliatelle slices.
- Blanch the zucchini for in a saucepan about 5 seconds, then cool with ice water.
Saffron cream (optional):
- Heat 200ml of warm salt water with a few strands of saffron, leave to infuse and run through a sieve. Add 1 gr. of soy lecithin and mix.
Assembling the dish:
- Place the hot risotto in center of a plate.
- Arrange the scampi tail and warm zucchini tagliatelle on top . Place the scampi head and claws beside with its claws upright and some scampi sauce around it and then the saffron cream (optional).