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Black Squid Ink Risotto With Grilled Calamari

    Home Recipes Black Squid Ink Risotto With Grilled Calamari
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    Black Squid Ink Risotto With Grilled Calamari

    By Ocean Jewels | Recipes, Squid | 0 comment | 25 June, 2021 | 6

    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

    Grilled Calamari, risotto, risotto recipe, seafood risotto, squid ink risotto, squid recipe, squid risotto

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