Ingredients

• 1 litre/1¾ pints chicken stock
• 50g/2oz butter
• 1 onion
• finely chopped
• 1 garlic clove
• finely chopped
• ½ tsp dried red chilli flakes
• 250g/9oz arborio rice (or other ristotto rice)
• 125ml/4½fl oz dry white wine
• 2 sachets squid ink (available from some fishmongers)
• 250g/9oz squid
• salt and freshly ground black pepper
• 200g/7oz squid
• cleaned
• 1 lemon
• zest only
• 2 tbsp flatleaf parsley
• ½ tsp dried red chilli flakes
• 4 tbsp extra virgin olive oil
• salt and freshly ground black pepper

Directions

• For the risotto
• place the chicken stock into a pan and bring to a gentle simmer.
• Meanwhile
• heat another pan until hot and add the butter. Once the butter has melted
• add the onion
• garlic and chilli flakes. Cook for a few minutes until softened
• but not coloured.
• Add the rice to the pan and stir with a wooden spoon until the rice is translucent and coated with the oil.
• Add the wine and cook until the liquid has reduced by half.
• Add the squid ink and stir thoroughly with a wooden spoon to disperse the ink throughout the rice.
• Pour in the hot stock
• a ladle at a time
• and keep stirring until each ladleful is absorbed. Keep adding the stock
• stirring as often as possible until the rice is tender
• but still with a slight resistance to the bite - this should take about 20-25 minutes.
• Meanwhile
• clean the squid. Pull the tentacles away from the squid's body. Remove the quill from inside the body and discard. Clean the body by running it under a tap or cleaning it in a bowl of water. Remove the 'ears' from either side of the squid body and remove the skin with your fingers. Cut the tentacles just below the eyes
• being sure not to cut the ink sac. Be sure to remove the 'beak' at the base of the tentacles. Cut the body of the squid into rings.
• When the rice is just ready
• add the squid and rings and stir through. Remove from the heat and season with salt and freshly ground black pepper.
• For the marinated squid
• preheat a griddle pan until hot.
• Remove the tentacles and slice the body of the squid in half lengthways. With a sharp knife
• score the inside of the squid in a diagonal pattern. Place the scored side down onto the griddle pan
• along with the tentacles.
• Griddle for 1-2 minutes or until coloured on all sides and just cooked through.
• Remove the squid from the heat and place into a bowl. Add the lemon zest
• parsley
• chilli flakes and olive oil. Mix together and season with a little salt and freshly ground black pepper.
• To serve
• spoon the risotto into the centre of each of individual plate and top with a pile of marinated squid and a drizzle of the marinating liquid.