I have never cooked with squid ink before but saw some for sale in a fishmongers stall in Brighton market so thought I would buy it with no idea of what to do with it! I figured squid probably go’s well with squid ink and had chorizo and risotto rice so risotto it was! I adapted a recipe from Waitrose website for the stuffed squid.
1 small onion, finely chopped
2 tbsp olive oil
60g chorizo sausage, chopped
1 red chilli, seeded and chopped
2 garlic cloves, crushed
Squid cleaned, tentacles chopped
a pinch of saffron (optional)
Squid Ink Risotto
1¾ pint Chicken Stock
I onion finely chopped
1 Garlic cloves
250g risotto rice
125ml White Wine
2 sachets squid ink
salt and freshly ground black pepper
Start by cleaning and preparing your squid if this has not already been done for you and I will say that having several smaller squid would be better than one big one like I used but that’s is all they had! Next soften the onion in oil for 5 minutes then stir in the chorizo, chilli and garlic and cook for a few mins and then blitz in the food processor. Stuff your squids with the chorizo mix and secure at the ends with cocktail sticks ready to pan fry when the risotto is ready.
I’m not going to tell you how to make a risotto as I am sure you all know how to do that and do not need me to tell you how! When the risotto is nearly ready start pan frying your squids, and depending on the size of them can take anything from a few minutes up to 6. Be careful not to overcook the squid and you can just pop the tentacles in the pan in the last minute of cooking. This could be a really nice thing to serve at a dinner party as it looks amazing with the black, white and red!