Black Squid Ink risotto with squid & grilled prawns

  • Serves: 4
  • Prep: 20 minutes
  • Cook: 20 minutes
  • Difficulty: Easy

Ingredients:

700g fresh cleaned squid 

500g shell on raw king prawns 

1½ tsp or squid ink or cuttlefish ink mixed with an equal amount of water 

3 cloves garlic, crushed and chopped 

1 onion finely chopped 

75g butter 

300g risotto rice 

2 tblsp olive oil 

½ cup dry white wine

i tblsp tomato puree 

1 litre good quality fish stock  

a handful of flat leaf parsley, chopped 

Black ink risotto is a very classic Venetian dish. The squid or cuttlefish ink introduces a delicious subtle seafood flavour to the rice with dramatic blackness and with the tender braised squid and grilled prawns added creates a wonderful dish for seafood lovers.

  1. Dice the onions and chop the parsley and garlic, then cut your cleaned squid into quite thick squid rings and set aside. 
  2. Heat the olive oil over a moderate heat and sauté the onions until soft. Add the garlic, squid and squid or cuttlefish ink liquid. Combine the ingredients and cook for a few minutes. Next increase the heat a little and add the wine and tomato puree. After a couple of minutes, reduce the heat, cover with a lid and simmer gently for 30 minutes. Stir occasionally and add a little water if the mixture is drying out. Once completed, the squid should be cooked and tender.
  3. In a separate large sauté pan, melt 50g of butter and add the risotto rice. Coat the rice and toast it for a few minutes then add a slug of white wine and stir. Next add a ladle of the heated fish stock and stir until absorbed by the rice. Repeatedly add stock and let the rice absorb it before adding more. After 10 minutes, you should have used about half the stock
  4. At this point pour in the squid mixture and combine with the rice. Then continue to add more stock, by the ladleful, until all the stock has been used.
  5. Taste the rice, it should be al dente but not over cooked. Do not be concerned if it seems quite wet, this is how the dish should be at this point.
  6. Put the prawns on a roasting pan, lightly drizzle with olive oil and some sea salt. Pop the prawns under a hot grill for a few minutes turning halfway through.
  7. While the prawns are being grilled, remove the risotto pan from the heat. Cut the remaining 25g of butter into small cubes and stir into the risotto. Now vigorously stir most of the parsley (retaining some to garnish) into the risotto.
  8. Serve the risotto on a flat serving plate or individual portions onto plates or shallow dishes. When served, the wet risotto should spread across the plate when it is gentle tapped with the hand or on the table.
  9. Remove the prawns from the grill and serve around the edge of the risotto and sprinkle over the remaining parsley. Serve immediately.

Recipe by Robin Hancock