Risotto stuffed squid

Risotto stuffed squid with tomato, brandy and cream sauce

  • serves 4
  • A little effort

This recipe for risotto stuffed squid with tomato, brandy and cream sauce is an ingenious way to use up a pack of risotto rice or leftover brandy. You can make the base sauce and the risotto stuffing for this ahead.



  • olive oil
  • banana shallots 400g, finely chopped
  • garlic 4 cloves, finely chopped
  • carrots 2, finely chopped
  • fennel 1 head, roots left intact
  • red chilli 1, finely chopped
  • brandy 6 tbsp
  • chopped tomatoes 2 × 400g tins
  • butter 50g
  • arborio rice 140g
  • squid 4 large or 8 small (approx 850g total in weight, tentacles and bodies left whole
  • saffron a pinch (optional)
  • chicken stock 750ml, hot
  • parsley large handful, roughly chopped
  • double cream 3 tbsp


  • Step 1

    Heat 2 tbsp of oil in a casserole dish. Add ⅔ of the shallots, most of the garlic and the carrots. Cook for 15 minutes until soft. Tip in the fennel and chilli and cook for a few minutes more. Add the brandy and boil until almost reduced to nothing. Pour over the tomatoes, plus half a tin of water. Simmer for 5 minutes, turn off and leave until ready to use.

  • Step 2

    Meanwhile, in another frying pan, melt the butter and stir in the remaining shallots and garlic. Cook gently for around 10 minutes until soft. Stir in the rice and toast for a minute. Add the chopped squid and saffron and cook for a minute more. Now add the stock, incorporating a small ladleful at a time, stirring between each addition, until the liquid has been absorbed. If you run out of stock, use a little hot water instead. When the rice is just tender, remove from heat. Season and stir though most of the parsley.

  • Step 3

    Spoon the rice into the squid, leaving a bit of space at the top. Lightly shake the bodies to make sure the filling reaches the tip. Secure the opening with a couple of cocktail sticks or a small bamboo skewer. Push the squid and tentacles into the tomato sauce. Bring to a boil, reduce the heat, cover and simmer for about 45 minutes. Stir carefully once or twice. Remove the lid and cook for 20 minutes more.

  • Step 4

    Lift the squid out and put to one side. Add the cream to the sauce and bubble for a few minutes until thick. Put the squid back in to heat through. Season, remove the sticks and sprinkle with the remaining parsley to serve.

Nutritional Information

  • Kcals 708
  • Fat 31g
  • Carbs 44.3g
  • Fibre 8.4g
  • Protein 51.4g
  • Salt 1.2g