Full Recipe

Squid Rissotto

squid risotto 1

Every weekend I buy a few jars of different Sicilian things from Dario. I’m definitely hooked! All are excellent. Cuttlefish ink sauce was included in his latest shipment from Sicily so I bought some without knowing what I’d do with it. Later, remembering that I had some arborio rice and frozen squid tubes at home, I decided to make a squid risotto and also add some fresh asparagus. Here’s what we did:

1 cup arborio rice
1 med/lg onion, peeled and finely chopped
1 jar of cuttlefish ink sauce
2-3 whole squid tubes
1 ½ cups water
½ cup white wine
2-3 bay leaves
Sprig of fresh thyme
Sprig of fresh rosemary
Sprig of fresh parsley
Salt and pepper
Bunch of asparagus, ends snapped off and stalks cut into lengths of about 5cms or each stalk into 4-6 lengths. It’ll depend on how long each stalk is to start with.

Put the water, wine and herbs into shallow pan (I used a frying pan). Nestle the squid tubes in amongst the herbs. For a few minutes poach the tubes and once they’re cooked take them out and leave the poaching liquid to cool a little. While the liquid is still warm, strain it so can be used to make the risotto. You need to have 2 cups of liquid (stock). Slice the tubes into rings or whatever size/shape of pieces you feel like.

Put a little oil in a pot and add the chopped onion. Cook till soft but not too brown. Add the rice and mix it well with the onions and make sure the grains are coated in the oil. Add the asparagus pieces.  Then gradually mix in the stock and cook till the rice is done in the usual way you make a risotto.  Our rice took about 20 minutes but sometimes a risotto takes longer. Finally add the jar of cuttlefish ink sauce and the pieces of cooked squid and mix them in really well.

Now ready to serve and eat.