PAN-SEARED CALAMARI with SQUID INK RISOTTO
Calamari with Squid Ink Risotto
What you need
1 lb 5 oz fresh Calamari, cleaned
5 Cups of stock (fish or vegetable)
1 Squid ink sacks or 1 1/2 Tbsp
1 Cup shallot, minced
2 Cups of Arborio Rice
1 Cup of dry white wine
2 Tbsp Butter
1 Lemon
1 Bunch of coriander
5 Tbsp of Extra virgin olive oil
1 Pinch Saffron
Salt (Fleur de sel)
Freshly ground black pepper to taste
How to make it
Separate the heads from the bodies of the Calamari and save them. Rinse and clean the Calamari’s bodies and dry them.
Start out with Evoo in a saucepan over medium-high heat. Cook shallots and garlic until is translucent about 8 minutes.
Add 1 and 1/4 cup of Arborio rice (short-grain rice use primarily for Risotto) and stir to coat. Make sure every grain of rice is coated for about 2 minutes more.
Add Saffron, Harissa and bay leaves cook for 1 minute more.
Increase the heat to high, and add the wine. Cook until the alcohol has evaporated. Lower the heat add 1 cup vegetable broth with Squid Ink and let it simmer away.
Start to ladle in the vegetable broth, wait until each ladle of broth is absorbed before adding the next and let the liquid absorb before adding more broth.
Continue adding stock for another few minutes, as needed until rice has absorbed most of the liquid. Finish up with small dice of anchovy butter to emulsify the risotto. Needs to be creamy and al dente. Just some resistance to the bite.
Meanwhile, thoroughly pat dry Squid with paper towels. In a large skillet heat the oil until hot not smoking.
Cut the top of the Calamari with a Sharpe knife, diamond shapes, then rub the squid all over with olive oil, salt and pepper and sear until browned on both sides for 2-3 minutes.
(Longer than that it will turn to rubber)
Now the fun part, presentation!
Spoon risotto in the center of the plate, arranged Calamari on top of each pile of rice.
Drizzle with Extra virgin olive oil, lemon zest and garnish with fresh Coriander and finish with Fleur de sel.
Serve immediately!
