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Squid Ink Risotto with Carabineros Prawns
Squid Ink Risotto with Carabineros Prawns
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Feeds 1 - 2 people 
Prep time 10m
Cook time 30m
Description
Seafood aficionados will love this striking squid ink risotto. It’s simple to make, and guaranteed to make a lasting impression! Squid ink adds an incredible seafood flavour as well as colour, and the carabineros prawns turn the dish into something really special.
We like to finish the dish with some grated parsley and lemon zest, to add a burst of freshness.
- 50g butter
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 350g carnaroli rice
- 175ml white wine
- 2 sachets squid ink
- 4 carabineros prawns
- Small handful parsley leaves, finely chopped
- Zest of 1 lemon
- 1.2 litres shellfish stock
- Bring the stock to a simmer in a saucepan.
- In a large frying pan or other wide pan, melt the butter and cook the onion until soft but not coloured.
- Add the garlic and rice and stir to coat, cooking for around 1 minute.
- Add wine and let it bubble up and cook off so that no liquid remains.
- Add a ladle of stock and the sachets of squid ink, stirring to combine. Once it’s completely absorbed by the rice, add another, repeating until all the stock is used up. It’s important to stir the risotto all the time. The process should take 25-30 minutes. Season with salt and pepper.
- Bring a pan of salted water to the boil and cook the carabineros in it until completely pink and cooked through - a few minutes, depending on the size of the prawns.
- Divide the risotto between two plates and place prawns on each. Scatter with parsley and lemon zest.
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