Midnight Risotto: Squid Ink Rice with Seared Cuttlefish and Burnt Lemon

⏱ 55 min · Serves 4

Glossy, jet-black rice carrying the deep salinity of the sea, crowned with cuttlefish scored and seared until just caramelised. A squeeze of charred lemon and a scatter of parsley cut straight through the richness. It looks like a restaurant plate and tastes like the Adriatic at night.

Per serving: 648 kcal · 34.0g protein · 66.0g carbs · 26.0g fat

Ingredients

• 500g cleaned cuttlefish (or large squid), tubes and tentacles separated
• 1.2 litres good fish stock
• 300g carnaroli or vialone nano rice
• 1 banana shallot, very finely diced
• 2 garlic cloves, finely grated
• 100ml dry white vermouth or white wine
• 8g squid ink (2 sachets), plus a little extra to finish
• 60ml extra virgin olive oil, plus more for searing
• 40g cold unsalted butter, diced
• 30g finely grated Parmesan (optional, see note in steps)
• 2 lemons
• 1 small pinch dried chilli flakes
• 3 tbsp flat-leaf parsley, finely chopped
• Flaky sea salt and black pepper

Method

1. Pat the cuttlefish tubes dry. Open them out flat and score the inner side in a fine crosshatch, barely 1mm deep. Cut into large postage-stamp pieces, keep the tentacles whole. Refrigerate, uncovered, so the surface dries — this is what gives you a proper sear.
2. Bring the fish stock to a bare simmer and keep it there. Cut one lemon in half; sear the cut sides in a dry hot pan until deeply blackened, then set aside. Zest and juice the second lemon.
3. In a wide heavy pan, warm 40ml olive oil over medium-low heat. Sweat the shallot with a pinch of salt for 6-8 minutes until soft and sweet, not coloured. Add the garlic and chilli for 30 seconds.
4. Add the rice and toast, stirring, for 2 minutes until the grains are hot and translucent at the edges. Pour in the vermouth and stir until fully absorbed.
5. Whisk the squid ink into a ladleful of hot stock and add it to the rice. Stir until absorbed, then continue adding stock a ladle at a time, stirring often, keeping the rice at a lively simmer. It will take 16-18 minutes.
6. Meanwhile, get a heavy frying pan smoking hot with a film of olive oil. Season the cuttlefish and sear in batches, scored side down, for 45-60 seconds until curled and golden — no longer, or it turns to elastic. Remove, squeeze over a little burnt lemon juice, and keep warm.
7. When the rice is al dente with a little liquid still loose around it, pull the pan off the heat. Beat in the cold butter vigorously, then the Parmesan if using (purists skip cheese with seafood; a small amount genuinely helps the texture here). Add lemon zest, a squeeze of juice and a splash more stock — it should ripple like lava when you shake the pan.
8. Taste hard for salt and acidity. Spread the risotto into warm shallow bowls, top with the seared cuttlefish, scatter parsley, finish with a thread of extra virgin olive oil and a half burnt lemon on the side.