Squid Ink Risotto with Prawns, Scallops and Squid
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 2 small sachets of black squid ink
  • 100g risotto rice
  • 100g squid (or 2 small squids) (bodies cleaned and then cut into thin rings
  • 4 scallops
  • 4 raw large king prawns
  • Olive oil
  • Juice of 1 lemon plus the zest
  • Small bunch fresh parsley (finely chopped)
  • 1 tspn dried chilli flakes
  • Salt/ pepper
  • 4 cloves garlic
  • 1 small onion (peeled and finely chopped)
  • 100ml dry white wine
  • 700ml hot vegetable stock
  1. Add 2 tbpsn olive oil, 2 cloves of crushed garlic, half of the lemon zest, half of the fresh parsley and the chilli flakes to a mixing bowl. Add the fish and coat well. Season with black pepper and keep in the fridge until needed.
  2. Add a dash of olive oil in a large/ deep frying pan and then add the onions and garlic. Cook on a medium heat until the onions soften and start to brown. Then add the rice and half of the lemon zest. Mix well and then pour in the white wine. Cook until the wine has reduced then add about a quarter of the vegetable stock. Mix well and keep cooking until it is reduced then repeat with the next bit of vegetable stock and keep repeating until the stock is finished and risotto rice has absorbed it all. Just after you add the last bit of stock, stir in the squid ink (for around the last 5 mins). This will take around 25 mins in total. Stir regularly. Season with salt and pepper and keep warm.
  3. Heat a large frying pan or griddle pan. Once hot add the plate of marinaded fish with all the oil and seasoning. Cook on each side for just 2-3 mins or until soft and just cooked through. You don't want to overcook the fish.
  4. Plate up the risotto and then pile the fish on top. Scatter the rest of the fresh parsley on top and season with more black pepper if needed.
Recipe by A Modern Rose at http://www.amodernrose.com/squid-ink-risotto-with-prawns-scallops-and-squid/