SQUID INK RISOTTO
Provided by Anne Burrell
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Coat a large saucepan generously with olive oil over medium heat. Add the onions and salt and sweat until translucent, about 5 minutes. Bring the pan to a medium-high heat. Add the rice and cook, letting the rice slightly stick to the bottom of the pan and scraping it off, until it sounds crackly, 3 to 4 minutes.
- Add the wine to the pan until it covers the surface of the rice. Season with salt and cook over medium-high heat, stirring continuously, until the wine has absorbed into the rice. Add the chicken stock to the pan until it covers the rice, about 4 minutes. Cook over medium-high heat, stirring continuously, until the stock has absorbed into the rice, about 6 minutes.
- Repeat this process two more times with the hot chicken stock. When the third addition of the stock has absorbed and the rice is very creamy, bite a couple grains of rice to test how it is cooked. Add the squid ink and mix to incorporate. If the rice is still a little crunchy, add a little more stock and cook the rice for another couple of minutes. Add the calamari and allow to cook until tender and the rice is creamy but still flows and holds its own shape, 5 to 7 minutes. When the rice is cooked perfectly, remove it from the heat.
- Toss in the butter and Parmigiano-Reggiano and fold to combine. Garnish with chives or micro bull's blood if using, and a big glug of good extra-virgin olive oil.
SPANISH RICE WITH SQUID, PRAWN & FENNEL
Make this Spanish paella-style dish with squid ink for dramatic black rice - but if you can't find it, use saffron instead for the more familiar yellow look
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 13
Steps:
- Slice the squid into rings and tip into a mixing bowl with the tentacles, prawns, 4 tbsp olive oil, fennel seeds, the lemon juice, half the garlic and some seasoning, then set aside.
- Heat oven to 190C/170C fan/gas 6. Heat the remaining oil in a shallow, wide ovenproof pan. Fry the onions and chopped fennel for about 10 mins until soft and starting to turn golden, add the remaining garlic and cook for another 5 mins. Scatter in the rice, stir and cook until it just starts to crackle. Pour in the wine, ink and stock and bring up to a simmer, giving everything a gentle stir to incorporate the ink. Stir through most of the sliced squid, keeping a few rings and the tentacles back.
- Transfer the pan to the oven, cook for 25 mins, then place the prawns and remaining squid on top and drizzle everything with the oil from the marinade. Put back in the oven for another 10 mins or until all the liquid has been absorbed and the rice and seafood are just cooked. Scatter over the sliced fennel and fronds, lemon zest, and the chopped parsley. Place in the middle of the table and let everyone help themselves.
Nutrition Facts : Calories 473 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 0.7 milligram of sodium
SQUID STUFFED WITH FENNEL RISOTTO
Squid tubes stuffed with a risotto made with fennel, onion, and white wine and then simmered in a tomato and red wine sauce. Adapted from The Essential Rice Cookbook (published by Borders). Delicious!
Provided by Da Huz
Categories Short Grain Rice
Time 1h25m
Yield 16 squids, 4 serving(s)
Number Of Ingredients 13
Steps:
- Coarsely chop the shallot and fennel bulb. Place into a food processor along with the two garlic cloves. Run processor until very finely chopped.
- Chop or press the remaining garlic clove and gently fry in 1 tbsp olive oil. Add can of tomatoes and cook until liquid is almost gone. Add red wine and 2 tbsp chopped parsley and cook until reduced.
- Meanwhile, gently fry the chopped shallot, fennel, and garlic in 100 mL of olive oil for 10 minutes. Do not brown. Add rice and cook several minutes, mixing to ensure that rice is coated with oil. Add white wine and 6 tbsp of the tomato sauce.
- Cook until liquid is mostly absorbed, then add 1/2 cup water. Cook until rice is tender. Add further small amounts of water if necessary. Remove from heat and add 3 tbsp chopped parsley. Gently stuff into squid tubes, using toothpicks to secure once stuffed.
- Simmer gently in tomato sauce in a covered non-stick pan for 30-45 minutes. Squids are done when flesh is tender but not yet rubbery. Do not stir. Flip once at about 20 minutes.
Nutrition Facts : Calories 388, Fat 25.4, SaturatedFat 3.5, Sodium 283.6, Carbohydrate 28.1, Fiber 4.1, Sugar 4.8, Protein 3.2
STUFFED SQUID SICILIAN-STYLE
Squid (or calamari, its Italian name) can be prepared in a variety of ways - fried, braised, grilled and roasted - and all are good. In this recipe whole squid are stuffed before roasting with a bread crumb filling that contains typical Sicilian ingredients like chard, fennel, anchovy, pecorino and pine nuts.
Provided by David Tanis
Categories dinner, lunch, finger foods, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Make the filling: Blanch the chard in boiling water for 1 minute, then drain and cool under running water. Squeeze chard completely dry and finely chop. Set aside.
- Put 3 tablespoons olive oil in a large skillet or wide saucepan over medium heat. Add onion and fennel, season with salt and pepper, and cook until softened and lightly colored, about 10 minutes.
- Add fennel fronds, fennel seed, anchovy, garlic, oregano and red pepper. Cook, stirring, for about 2 minutes more.
- Turn off heat and transfer mixture to a mixing bowl. Add pine nuts, lemon zest, bread crumbs, cheese and reserved cooked chard. Mix well with a wooden spoon. Taste and correct seasoning.
- Heat oven to 375 degrees. Using a teaspoon, put some filling in each squid body, taking care not to overstuff. Place stuffed squid in an earthenware baking dish in one layer. Season squid on both sides with salt and pepper and drizzle with 2 tablespoons olive oil. Season tentacles with salt and pepper and arrange them around the edge of dish (alternatively, arrange tentacles in a separate baking dish). Drizzle tentacles lightly with oil. Spoon any remaining stuffing over tentacles.
- Roast uncovered for 15 to 20 minutes, until squid bodies are puffed, sizzling and lightly browned. If desired, run pan under the broiler for more color. Sprinkle with parsley and serve with lemon wedges. (May also be served at room temperature.) Serve each person 3 or 4 squid, with tentacles.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 8 grams, Carbohydrate 22 grams, Fat 13 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 602 milligrams, Sugar 4 grams
RISOTTO NERO WITH SQUID
Squid ink is an extraordinarily delicious ingredient; it adds indescribable complexity, even when it's used in small quantities. You can buy it online or from Italian, Spanish and Japanese shops, and in some upscale grocers. Most fishmongers carry it in 1-ounce packets. (If you are up for it, collect your own ink from whole fresh squid.) To make this black risotto, first simmer the squid with tomato, wine and squid ink until tender. Fold the flavorful stew into plain risotto just toward the end of cooking.
Provided by David Tanis
Categories dinner, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Put olive oil in a saucepan over medium-high heat. Add half the diced onion and cook, stirring, until softened and barely colored, about 5 minutes. Season generously with salt and pepper, then add garlic, saffron and red pepper and cook for 1 minute more.
- Add squid bodies and tentacles, stir well to coat and season with salt. Add tomato, bay leaf and 1/4 cup white wine. Add 1 cup water and reduce heat to a simmer. Cook for 10 minutes, then stir in squid ink. Simmer for 10 minutes more, until squid is tender. Taste and adjust seasoning. Set aside.
- Melt butter in a heavy-bottomed saucepan over medium heat. Add remaining onion, season with salt and cook until softened, about 5 minutes. Add rice, stir to coat, and cook for 2 minutes more.
- Keeping heat brisk, add remaining 1/4 cup wine and 2 cups of the broth and simmer, stirring, until most of the liquid has been absorbed. Add another cup broth and cook for 5 minutes, stirring. Add the last cup of broth and all of the squid mixture. Cook, stirring, for 5 to 7 minutes more, until rice is just done. Taste and adjust seasoning.
- Add a little more broth, as necessary, to keep rice moist and loose, but not too soupy. Stir in lemon zest and parsley, then spoon into warm shallow soup bowls. Drizzle with a little olive oil and serve immediately.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 6 grams, Carbohydrate 37 grams, Fat 10 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 953 milligrams, Sugar 3 grams, TransFat 0 grams
SQUID STUFFED WITH RICOTTA AND SPINACH
Provided by Moira Hodgson
Categories dinner, one pot, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pre-heat oven to 375 degrees. Clean the squid and chop the tentacles finely. Set aside.
- Saute the onion and garlic in one tablespoon olive oil and butter without browning, until the onion is soft. Add the tentacles and cook for 2 minutes. Add the spinach leaves and saute, stirring, until they are thoroughly wilted.
- In a mixing bowl combine the ricotta, egg, two tablespoons parsley and the cooked spinach mixture. Mix thoroughly and season with salt, pepper and hot pepper flakes to taste.
- Stuff the mixture into the squid -not too full - and secure the end closed with a toothpick.
- With the remaining tablespoon of olive oil, grease a rectanguler baking dish large enough to hold the stuffed squid comfortably in one layer. Arrange the squid in the dish and add the wine and tomatoes.Season with salt and pepper, and more pepper flakes if you like.
- Bake for 40 to 45 minutes or until the squid is tender and the sauce has thickened. If there is too much liquid, turn the oven up and allow the sauce to reduce. If there is too little, add more white wine. Serve with lemon quarters.
Nutrition Facts : @context http, Calories 511, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 24 grams, Fiber 3 grams, Protein 48 grams, SaturatedFat 10 grams, Sodium 1228 milligrams, Sugar 4 grams, TransFat 0 grams
BRAISED SQUID WITH FENNEL & TOMATOES
Impress your nearest and dearest with this deliciously decadent braised squid with fennel and tomato. It's served with rice and a fabulous squid ink mayo
Provided by Rosie Birkett
Categories Dinner, Fish Course, Main course, Supper
Time 1h50m
Number Of Ingredients 19
Steps:
- Heat the olive oil in a flameproof casserole dish over a medium-high heat. Cook the fennel seeds, onion, fennel, chilli and preserved lemon with a pinch of salt for 5 mins until softened and fragrant, then add the garlic and cook for 1 min more.
- Add the chopped tomatoes and cook down for a few mins, then turn down the heat and add the squid. Cook gently for 3 mins, then add the wine and reduce by half. Add the stock and herbs, bring to a simmer, cover loosely with baking parchment and cook for 1½ hrs, until the squid is tender and meaty.
- To make the mayo, whisk the yolks, garlic, lemon juice and a pinch of salt until combined, then add the squid ink and whisk again. Slowly whisk in the oil until you have a thick, silky mayo. Serve the squid with rice and a spoon of mayo, with fronds of dill scattered over. Keep leftover mayo in the fridge (to use within one day).
Nutrition Facts : Calories 840 calories, Fat 48 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 18 grams sugar, Fiber 11 grams fiber, Protein 54 grams protein, Sodium 1.7 milligram of sodium
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