Black Squid Ink Risotto with Charred Octopus Tentacles
SHOP OCTOPUS TENTACLESWhat you’ll need
- 2 tins Chipirones (tinned stuffed squid in ink)
- 1 pack Cooked Wild Octopus Tentacles (350g, 2 large tentacles)
- 300 grams risotto rice (arborio or carnaroli)
- 1.2 litres hot fish stock
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 150 ml dry white wine
- 3 tablespoons olive oil
- 30 grams cold butter
- 1 teaspoon smoked paprika
- 0.5 teaspoon chilli flakes (optional)
- 1 lemon
- 2 tablespoons flat-leaf parsley, chopped
Let's Cook!
Step 1
Prep the squid: Open the tins of Chipirones. Lift out the little stuffed squid and set them aside, then scrape every last bit of the ink sauce into a small bowl. That sauce is what turns the rice black, so don't leave any behind.
Step 2
Soften the base: Warm 2 tablespoons of the olive oil in a wide pan over a medium-low heat. Cook the onion gently for about 8 minutes until soft but not coloured, then add the garlic for one more minute.
Step 3
Toast the rice: Add the rice and stir for 2 minutes, until the grains turn glassy at the edges. Pour in the wine and let it bubble away.
Step 4
Ladle in the stock: Add the hot stock a ladle at a time, stirring often and waiting until each ladleful is mostly absorbed before adding the next. This takes about 18 minutes in total. Around the 10-minute mark, stir in the reserved ink sauce.
Step 5
Char the tentacles: While the rice cooks, cut each tentacle into two or three long pieces, keeping the curled tips intact. Toss them with the remaining olive oil, the smoked paprika and the chilli flakes, if using. Sear in a very hot dry pan for 2–3 minutes a side until the tips are crisp and blistered. They're already cooked, so you only need colour here.
Step 6
Finish and rest: Once the rice is tender but still has a slight bite, take it off the heat. Beat in the cold butter, then roughly chop the stuffed squid and stir them through. Add a squeeze of lemon, season, cover, and rest for 2 minutes.
Step 7
Serve: Spoon the risotto into shallow bowls. Arrange the tentacle pieces so they curl up and over the rim, then scatter over the parsley and add a lemon wedge.
