Squid ink risotto with marinated squid

Serves 4 as a starter or 2 as a main course Starters and mains

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Method

Cut the squid sacs in half lengthways and score the inside of each piece with 5mm-deep diagonal lines, without slicing all the way through. Repeat the scoring the other way to make a diamond pattern. Cut each half into 3 pieces then score the wings in the same way. Halve the tentacles lengthways. Dry the squid on sheets of kitchen paper and then set aside.

Heat the stock with the squid ink until it bubbles, then switch off. Heat the butter and 2tbsp oil together in a heavy-based lidded pan, add the shallots and fennel and stir occasionally over a low heat for 5 minutes.

Add the rice and coat with the juices for about 1 minute. Increase the heat and add the wine; when it fizzes and is absorbed, start adding the stock a ladleful at a time. As each ladleful of stock evaporates, add more, stirring every so often until all but a ladleful of stock remains (keep this to add later) – this should take around 20 minutes. Remove from the heat. Fold in the parmesan, stir and replace the lid for 5 minutes.

Heat a wok until it just starts to smoke then add the remaining oil. Season the squid with sea salt crystals and black pepper and add to the wok. Cook for 1 minute on one side then stir-fry for around 2 minutes until tender (it must not be overcooked or it will toughen). Stir the last of the stock into the risotto and serve immediately in bowls scattered with fennel pollen and topped with the squid and reserved fennel fronds.