A red and white patterned bowl full of risotto with squid, clams and langoustines

Black seafood risotto

Name: Black seafood risotto
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Italian
Ingredients: 80ml olive oil plus 1 tbsp; 1 onion finely chopped; 2 bay leaves; 400g squid cleaned (ask your fishmonger to prepare); 75g tomato purée; 75ml white wine; 17g squid ink; 160g arborio rice; 650ml vegetable stock; 4 langoustines; 80g clams cleaned; 80g mussels cleaned and debearded; 10g flat-leaf parsley chopped

Published: October 31, 2022 at 2:38 PM

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Serves 4

A little effort

Prep: 15 mins

Cook: 1 hr and 25 mins

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This risotto from the kitchens of Covent Garden’s Ave Mario is packed with clams, mussels, squid and langoustines

Low calorie

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Make this black seafood risotto, then check out our prawn risotto, scallop risotto, spaghetti alle vongole, Sicilian pasta with cauliflower and more Italian recipes.

Ingredients

Nutrition

80ml olive oil

plus 1 tbsp
1 onion

finely chopped
2 bay leaves
400g squid

cleaned (ask your fishmonger to prepare)
75g tomato purée
75ml white wine
17g squid ink
160g arborio rice
650ml vegetable stock
4 langoustines
80g clams

cleaned
80g mussels

cleaned and debearded
10g flat-leaf parsley

chopped

Nutrition: Per serving

kcal514

low
fat25.8g
saturates3.8g
carbs41.7g
sugars6.4g
fibre3.2g
protein30.9g
salt1.6g

Method

step 1

Put the 80ml of oil in a large pan over a medium heat. Once hot, fry the onion and bay for 4-5 mins or until soft. Slice the squid into thin rings, leaving the tentacles whole, and add it all to the pan. Cook for 5 mins until the squid starts to tighten up, then add the tomato purée. Cook for 1 min before deglazing the pan with the wine. Leave to reduce by about half before adding the squid ink and 600ml of water. Simmer for 25 mins until the squid is just cooked through and the sauce has thickened – if the sauce is still too thin, use a slotted spoon to transfer the squid to a large bowl and bring the liquid to the boil for 6-8 mins or until reduced. Transfer to the bowl with the squid.
step 2

Put the rice in a large, deep pan over a medium heat. Toast the rice for 1 min, then add the stock a ladleful at a time as it absorbs. After 5 mins, add the squid ragu, stirring through. Gently simmer until the liquid has reduced significantly, then go back to adding the stock a ladleful at a time. After about 20 mins, once the rice is al dente and all, if not most, of the stock has been used, take off the heat and let it rest for 3-5 mins.
step 3

In the meantime, heat 1 tbsp of oil in a large frying pan. Fry the langoustines for 5 mins, turning occasionally. Add the clams and mussels, frying for 3-4 mins or until they start to open. Turn off the heat, cover and leave for a few minutes until the clams and mussels are fully open. Discard any that have not.
step 4

Stir a drizzle of olive oil and most of the parsley into the risotto. Serve on a large serving plate topped with the clams, mussels and langoustines. Finish with more parsley.

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