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

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

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