Squid Ink Risotto with Scallops, Baby Squid and Chilli Oil

This dish is one to impress your more adventurous friends with. Not one for Picky Mcfussy but looks really striking and tastes great. This recipe will serve 2.


You will need:

2 Baby Squid (plus additional 4 tentacles)

200g Arborio Rice

2 Banana Shallots

2 Cloves of Garlic

1 Red Chilli

500ml Good Fish Stock

200ml white Wine

2 Scallops

Flat Leaf Parsley

1 1/2 tsp Squid Ink

Chilli Oil


  1. In a deep pan sweat off the chopped onion and one clove of garlic until soft but not coloured. Add in the rice and cook for another couple of minutes until the rice looks opaque.
  2. Add the wine and reduce until it has been absorbed then add the ink and stir well.
  3. Slowly add the hot stock a ladle at a time waiting until each is absorbed before adding the next. Keep stirring all the time. In total it should take about 25 minutes. Add in about a tsp of the chopped chilli.
  4. Prepare the baby squid by taking off the wings and cutting off the beak from the tentacles.
  5. Slice the squid in to thin rings then heat some oil until just under smoking quickly flash frying the squid with the remaining chilli and a little garlic for no longer than a minute. Slice the scallop across the middle season and cook for about 1 minute on each side.
  6. Check the risotto for seasoning and add a pinch of salt and a knob of butter.
  7. Arrange in the rice in the bottom of the bowl then top with the squid and scallop. Finally add a few pieces of chopped chilli, parsley and a drizzle of chilli oil. You may want to have a wedge of lemon too just to give and extra zing.


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