Squid Ink Risotto with Marinated Langoustines

For 4 people:


3 Tablesp. flat leaf parsley, roughly chopped
4 Spring onions, finely sliced
tablesp. basil and mint, roughly chopped
2 tabesp. capers, rinsed
6 anchovies
4 tablesp. Olive oil

400g risotto rice
1 litre fish stock
1 onion, finely chopped
1/2 teasp. dried red chilli flakes
ml dry white wine
2 sachets squid ink
angoustines or prawns, peeled (roughly 4 – 6 per person)

1.  Place all the marinade ingredients into a blender and mix until well blended and finely chopped.  Slowly add the olive oil until you have a thick sauce.  Place the langoustines or prawns in a container or food bag and pour in the marinade.  Mix well and leave in the fridge until needed.

2.  Place the fish stock into a pan and bring to a gentle simmer.

3.  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.

4.   Add the wine and cook until the liquid has reduced by half.

5.  Add the squid ink and stir thoroughly with a wooden spoon to disperse the ink throughout the rice.

6.  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.

7.  About 5 minutes before the end of cooking time, heat about a tablesp. olive oil in a sauté pan and fry the marinated langoustines/prawns until they have turned pink and are cooked through (about 5 mins).

8.  To serve, spoon the risotto into the centre of each of individual plate and top with a pile of langoustines/prawns.


One thought on “Squid Ink Risotto with Marinated Langoustines

  1. Pingback: Supper Club Night – A Taste of the Sea – Saturday, 6th June | Rita Cooks Food

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