Squid Ink Risotto with Carabineros Prawns
-
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.
Share with your friends
Ingredients you will need
-
Chef's Shellfish Stock, 1L£17.95A good stock can be tricky to come by, especially one involving fish, so this product is well worth purchasing. This is high quality, chef-standard stock and its addition to food makes cooking easier and far tastier. It provides an excellent base for soups, bouillabaisses, fish pies, paellas, risott... -
Introducing Large Wild Carabineros Prawns! Our XXL wild carabineros prawns are quite special. The bright red colour remains even when cooked and their name translates to police in Spanish, as they match the uniform. The meat of these shellfish is firm and robust in flavour, offering a richness that... -
Squid Ink Sachet, 8g£2.50Squid ink is used primarily in Italian and Spanish cuisine and is valued for its rich flavour and, of course, the black colouring it gives any dish it is added to. Risotto and pasta dishes are traditionally where it comes into its own and when paired with the sweetness of shellfish, the result is a ... -
Italian Lemons, 1kg£12.95Indulge in the Unforgettable Essence of Italian Lemons! In the realm of citrus perfection, a true gem emerges – the remarkable Italian lemons. Standing shoulder to shoulder with their renowned Amalfi counterparts, these fruit treasures redefine what it means to savour nature's...
