David Tennants Croatian Style Cuttlefish Risotto Recipes

DAVID TENNANT'S CROATIAN-STYLE CUTTLEFISH RISOTTO

Steps:

• To make the fish stock, place the reserved cuttlefish skin and trimmings in a large pan. Pour in the chicken stock (if using) or 1 litre of boiling water and bring to the boil on a high heat.
• Simmer for 20 minutes, then strain through a fine sieve into another pan and leave over a very low heat to keep warm until needed.
• Slice the tentacles from the cuttlefish, then open out the tubes and lightly score the underside in a criss-cross pattern with a regular eating knife. Chop it all into 2cm pieces.
• Peel the onion and garlic and finely chop on a clean board with the parsley stalks (reserving the leaves). Deseed and dice the tomatoes. Place a medium pan on a medium heat with 1 tablespoon of olive oil and the butter, then add the onion, garlic, parsley stalks and anchovies. Cook for 8 to 10 minutes, or until softened, stirring regularly.
• Add the cuttlefish, tomatoes, tomato purée, wine, cuttlefish ink and 500ml of stock. Cook for 15 minutes, or until the cuttlefish is tender. Meanwhile, cook the risotto rice in a pan of boiling salted water for 10 to 15 minutes, or until al dente, then drain.
• Finely chop the parsley leaves, finely slice the chilli (deseed if you like), then, in a bowl, mix with most of the lemon juice and 1 tablespoon of extra virgin olive oil. Gently fold the drained rice into the cuttlefish pan and add a good squeeze of lemon juice.
• Remove from the heat and let it stand for 5 minutes so the rice sucks up some of that flavoursome liquid. Serve drizzled with the chilli-spiked parsley oil. Super-tasty!