Risotto stuffed squid with tomato, brandy and cream sauce
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- olive oil
- 400g banana shallotsfinely chopped
- 4 cloves garlicfinely chopped
- 2 carrotsfinely chopped
- 1 head fennelroots left intact
- 1 red chillifinely chopped
- 6 tbsp brandy
- 2 × 400g tins chopped tomatoes
- 50g butter
- 140g arborio rice
- 4 large or 8 small (approx 850g total in weight squidtentacles and bodies left whole
- a pinch (optional) saffron
- 750ml chicken stockhot
- large handful parsleyroughly chopped
- 3 tbsp double cream
Nutrition:
- kcal708
- fat31g
- carbs44.3g
- fibre8.4g
- protein51.4g
- salt1.2g
Method
step 1
Heat 2 tbsp of oil in a casserole dish. Add ⅔ of the shallots, most of the garlic and the carrots. Cook for 15 minutes until soft. Tip in the fennel and chilli and cook for a few minutes more. Add the brandy and boil until almost reduced to nothing. Pour over the tomatoes, plus half a tin of water. Simmer for 5 minutes, turn off and leave until ready to use.
step 2
Meanwhile, in another frying pan, melt the butter and stir in the remaining shallots and garlic. Cook gently for around 10 minutes until soft. Stir in the rice and toast for a minute. Add the chopped squid and saffron and cook for a minute more. Now add the stock, incorporating a small ladleful at a time, stirring between each addition, until the liquid has been absorbed. If you run out of stock, use a little hot water instead. When the rice is just tender, remove from heat. Season and stir though most of the parsley.
step 3
Spoon the rice into the squid, leaving a bit of space at the top. Lightly shake the bodies to make sure the filling reaches the tip. Secure the opening with a couple of cocktail sticks or a small bamboo skewer. Push the squid and tentacles into the tomato sauce. Bring to a boil, reduce the heat, cover and simmer for about 45 minutes. Stir carefully once or twice. Remove the lid and cook for 20 minutes more.
step 4
Lift the squid out and put to one side. Add the cream to the sauce and bubble for a few minutes until thick. Put the squid back in to heat through. Season, remove the sticks and sprinkle with the remaining parsley to serve.
