This recipe uses market squid. We also have recipes for lots of other ocean-friendly species

You will need

  • 8 squid tubes, cleaned
  • 1/2 cup filberts, ground
  • 1/2 cup dried cherries
  • 1/2 cup breadcrumbs
  • 1 egg
  • 2 medium onions, small dice
  • 2 stalks celery, small dice
  • 2 carrots, peeled and small dice
  • 1 cup white wine
  • 1 cup chicken stock
  • 2 tbsp. unsalted butter
  • 2 tbsp. olive oil
  • 1/2 cup Arborio rice
  • 2 1/2 cups chicken stock, heated
  • 1/4 tsp. saffron
  • 1/2 cup Romano cheese
  • 1/4 cup heavy cream
  • salt and pepper to taste

Mix the filberts, cherries, breadcrumbs, egg salt and pepper in a small bowl. Stuff squid with the mixture and secure the open end with a toothpick. 

In a heavy pan with high sides, sweat one onion, the celery and carrot until soft. Add the squid, wine and 1 cup chicken stock. Cover and simmer for one hour.  If the liquid reduces too much, add more stock.

For the risotto, sweat one onion in 1 tbsp. olive oil and the butter. Add the saffron and cook for 1 minute. Add the rice. Add chicken stock just to cover the rice. As the liquid is absorbed, add more to cover. Stir frequently. When all of the stock is added and the rice is soft but not overcooked, add the cheese and the cream.

Remove squid from the liquid and increase the heat to reduce the liquid by half. Whisk in 1 tbsp. butter and season.

Spoon the risotto into a bowl and place 2 pieces of squid on top. Pour sauce over the squid and serve immediately.

Serves 4