Black Squid Ink Risotto With Grilled Calamari

The Calamari

• Dry the tubes and tentacles, cut into rings.
• Heat coconut oil in a pan – it must be super hot not smoking.
• Sear the calamari in batches for 1 minute. I suggest dividing the pack into 5.
• Season with plenty of salt, black pepper and chopped parsley.

The Rice

• Place 6 cups of the stock and all the squid ink in a large pot, stir to combine and heat.
• Finely chop the onions and garlic and fry slowly until cooked.
• Add the rice, stir to coat and cook for 2 minutes.
  Increase the heat and add a cup of wine, if using. Cook until all liquid has evaporated.
• Begin adding the hot stock 1 and 1/2 cups at a time – cook while stirring until all the liquid has evaporated and the rice is al dente.
• Add the calamari and stir in the parsley.

Kit contains

1 onion
garlic
2 cubs Arborio rice
1.5l fish stock
5 packs squid ink
parsley

Pantry items not in kit

Olive oil
Dry white wine