Squid Ink Risotto


This is a dish that will truly impress you guests, and its pretty easy to make! Risottos are the perfect fall and winter dishes.  They are hearty, rice based meals usually with a protein, and make you nice and warm inside 🙂

Rice is essentially a blank canvas and takes on the flavor of anything you add to it.  It’s perfect for saffron, chicken stock, tomato, onion, lime, coconut, basil, and just about anything else you can think of. What is great about this recipe, is that it is very affordable to make, but very impressive.

James sadly didn’t get to partake in this dinner, he has been flying around the country for work, so I have had to entertain myself with friends instead.  However, the night I enjoyed this dinner, not long after the meal’s end our power went out! I mean the meal was black, but I had no intention of enjoying it in the dark! This night in question was also particularly balmy at around 85 degrees and 90% humidity, so risotto felt like a horrific choice without air conditioning! Several bottles of wine later, we all felt squid ink risotto was actually even better over candlelight in a warm room!…


What you need:

  • 1lb fresh squid
  • 5 cups fish stock
  • 2 tbsp olive oil
  • 3 tbsp sofrito
  • 2 cups of paella or aborio or risotto rice (they’re all the same)
  • 1/2 oz of squid ink
  • 4 tsp picada

Chop up your squid so the tubes are all about 1″ or so thick.

Bring a medium saucepan up to medium high heat and add the olive oil.  Once hot add the squid and fry for 2 minutes.

Add the sofrito to the pan of squid and cook a further 10 minutes on medium heat.

Add the rice stirring into the squid and cook for 10 minutes before adding too much liquid. Stir it frequently.

Keep your fish stock warm in a small sauce pan, and begin adding it to your pot of risotto about a cup at a time.  Stirring frequently the whole time, repeat this step for about 5 minutes.

Mix your squid ink into a small bowl of fish stock and dissolve it into the mixture.  Add this to the pot of risotto along with another cup of stock and cook stirring frequently another 10 minutes or so adding stock as necessary.

Add the picada into the pot and stir it again.  Cook for a further 2 minutes, season with sea salt and serve.

The dish should look thick and a little saucey still and the rice should be slightly al dente.

Risotto is a bit labor intensive because you have to keep stirring it regularly, but it really is delicious and worth it!

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