Black seafood risotto

Method

• step 1

  Put the 80ml of oil in a large pan over a medium heat. Once hot, fry the onion and bay for 4-5 mins or until soft. Slice the squid into thin rings, leaving the tentacles whole, and add it all to the pan. Cook for 5 mins until the squid starts to tighten up, then add the tomato purée. Cook for 1 min before deglazing the pan with the wine. Leave to reduce by about half before adding the squid ink and 600ml of water. Simmer for 25 mins until the squid is just cooked through and the sauce has thickened – if the sauce is still too thin, use a slotted spoon to transfer the squid to a large bowl and bring the liquid to the boil for 6-8 mins or until reduced. Transfer to the bowl with the squid.

• step 2

  Put the rice in a large, deep pan over a medium heat. Toast the rice for 1 min, then add the stock a ladleful at a time as it absorbs. After 5 mins, add the squid ragu, stirring through. Gently simmer until the liquid has reduced significantly, then go back to adding the stock a ladleful at a time. After about 20 mins, once the rice is al dente and all, if not most, of the stock has been used, take off the heat and let it rest for 3-5 mins.

• step 3

  In the meantime, heat 1 tbsp of oil in a large frying pan. Fry the langoustines for 5 mins, turning occasionally. Add the clams and mussels, frying for 3-4 mins or until they start to open. Turn off the heat, cover and leave for a few minutes until the clams and mussels are fully open. Discard any that have not.

• step 4

  Stir a drizzle of olive oil and most of the parsley into the risotto. Serve on a large serving plate topped with the clams, mussels and langoustines. Finish with more parsley.