Squid & Ham Hock Arancini with Chorizo Jam

The Fish Society X DukesHill a modern take on a Sicilian Classic.

  • Beginner
  • Serves 2
  • 1 hour
Large Wild Squid Tubes

What you’ll need

  • 10 g Unsalted Butter
  • 10 ml Olive Oil
  • 1 small White Onion, finely diced
  • ½ Carrot, brunoise
  • 1 garlic clove
  • 80g Arborio Rice
  • Splash of White Wine
  • 150ml Fish Stock
  • ½ tsp Squid Ink
  • 40g Squid, Cooked & Chopped
  • 40g Ham Hock, cooked
  • 1 tbsp Chives
  • 1 Red Chilli, brunoise
  • 2 Spring Onion, finely Chopped
  • tbsp Grated Parmesan
  • Flour for Dusting
  • 2-3 Eggs, Whisked
  • Breadcrumbs

Let's Cook!

Squid & Ham Hock Arancini with Chorizo Jam
Step 1

Sauté onions, garlic, and carrot in the oil and butter for 2-3 minutes..Add rice and cook until it becomes transparent.

Squid & Ham Hock Arancini with Chorizo Jam
Step 2

Pour in white wine and simmer until it evaporates.
Gradually incorporate fish stock into the risotto mixture until it is well combined and slightly overcooked. Mix in the remaining ingredients, season to taste, and refrigerate for 2-3 hours.

Squid & Ham Hock Arancini with Chorizo Jam
Step 3

Roll mix into 4 even balls. Coat each ball in flour, dip in egg wash and roll into breadcrumbs. Repeat this twice.

Squid & Ham Hock Arancini with Chorizo Jam
Step 4

Heat fryer to 170°C. Cook for 8-10 minutes, until hot in the center. Serve with DukesHill chorizo jam and enjoy our take on this Sicilian classic.

Cleaned Large Wild Squid Tubes

Fish used in this recipe

Cleaned Large Wild Squid Tubes

From £10.50
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Nortindal Cuttlefish Ink

Alternatively you can try

Nortindal Cuttlefish Ink

From £6.60
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