1 cup fish stock or clam juice
2 TBL butter
⅓ cup olive oil, approximately
2 medium onions, finely chopped
2 garlic cloves, minced
¼ cup chopped parsley
1¼ pounds cleaned squid
1 cup dry white wine
1 cup Arborio rice
1 tsp squid ink
red pepper flakes
Heat
- 1 TBL butter
- 3 TBL olive oil
- medium onion, diced fine
- 2 cloves garlic, minced
- 1 TBL chopped parsley
Stir until onion is translucent. Meanwhile, clean
- 1¼ pounds squid
and cut into pieces. I prefer bite-size pieces to rings. When onion is translucent add squid and stir. After a minute add
- ½ cup dry white wine
and reduce heat to medium-low. Cook about 45 minutes, until squid is tender. Meanwhile, prepare the liquid. Combine in a saucepan
- 1 cup fish stock or clam juice
- 1 cup water
but don’t bother heating it up until you start cooking the onions, below and then just heat it up but don’t bring it to a boil.
In a 2-quart saucepan, combine
- 1 TBL butter
- 3 TBL olive oil
- medium onion, diced fine
Cook over medium heat and hen the onion is translucent, add
- 1 cup arborio rice
and stir for 2-3 minutes, until edges of grains become translucent. Raise heat a bit and add
- ½ cup white wine
Once the wine is absorbed, add ½ cup of the squid-cooking liquid. As it cooks down, continue to add ½ cup at a time of squid-cooking liquid each time it needs more, switching to the the fish stock-clam juice combination when you’ve used up all the squid liquid. If you run short of liquid, just us warm water; this will depend on how much liquid the cooked squid yielded. It will take 20-25 minutes to finish cooking the rice. As it seems to get within 5 to 10 minutes of completion, add the cooked squid and
- 1 tsp squid ink
- red pepper flakes, to taste
The rice may look gray at first but will darken as it cooks. When the rice is cooked, adjust salt if needed. Serve garnished with
- 2 TBL chopped parsley
Note: I’ve added roasted pepper pieces when I add the cooked squid back in. It looks even more stunning and tastes great.