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Risotto stuffed squid

Risotto stuffed squid with tomato, brandy and cream sauce

Published: March 25, 2015 at 3:08 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4

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.

Nutrition:
NutrientUnit
kcal708
fat31g
carbs44.3g
fibre8.4g
protein51.4g
salt1.2g
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Ingredients

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

Method

  • 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.

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