Name: Risotto con Le Seppie (Squid Risotto)
Yield: Serves 4
Cuisine: Italy
Ingredients: sea salt; 1 salted anchovy, boned, rinsed and patted dry on kitchen paper; 45 ml/3 tbsp tomato paste; 350 g/13 oz/1 ¾ cups risotto rice; ½ dried red chilli, or to taste, crushed; 45 ml/3 tbsp chopped fresh parsley; 500 g/1 ¼ lb squid, cleaned and sliced into rings, the tentacles cut into sections; 50 ml/2 fl oz/¼ cup olive oil; 4 garlic cloves, crushed

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

This is not the black and inky risotto associated with Venice, but the strong and garlicky chilli-and-tomato version of the Lazio coastline. Sweet-tasting squid is a perfect backdrop for the intense flavours that typify the cuisine of the region, and it appears frequently on Lazio menus.

Ingredients

500 g/1 ¼ lb squid, cleaned and sliced into rings, the tentacles cut into sections
50

Europe
Italy
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Dry the squid on kitchen paper. Heat the olive oil in a large pan and fry the garlic and anchovy together, stirring frequently, for 3 minutes, or until the garlic is just soft.
Add the tomato paste and the squid. Stir everything together, then simmer for

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Ingredients

Method

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