Risotto stuffed squid with tomato, brandy and cream sauce

Name: Risotto stuffed squid with tomato, brandy and cream sauce
Total time: 2 h
Yield: Serves 4
Cuisine: Italian
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

olivemagazine

Published: March 25, 2015 at 3:08 PM

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Serves 4

A little effort

Total time: 2 hrs

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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.

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Alternatives

Complete the dish

Try this recipe for risotto-stuffed squid, then check out our classic seafood risotto, prawn risotto and tomato risotto.

Ingredients

Nutrition

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

Nutrition: per serving

kcal708
fat31g
carbs44.3g
fibre8.4g
protein51.4g
salt1.2g

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.

Authors

olivemagazine

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