Wash and pick the parsley. Dry and chop the leaves finely.
Peel and finely dice the garlic.
Zest the lemon.
Mix the ingredients together and keep refrigerated.
Dice the banana shallot and garlic.
Cut the baby squid bodies into 1 cm thick rings.
Prepare the tentacles by removing the mouth of the squid and the ink sac. Wash the squid and dry on kitchen paper.
Bring the fish stock to the boil.
Sweat the shallots in a tablespoon of olive oil over a medium heat until soft. Add the garlic and cook for 1 minute.
Add the rice and cook for 1 minute until translucent.
Add the white wine and stir until all of the liquid is absorbed.
Add the squid ink and stir.
Once the wine is absorbed, add the fish stock a ladle at a time to the risotto. Stirring all of the time, continue this for 15 to 18 minutes until the risotto is cooked.
Stir in the butter, check the seasoning and add a squeeze of lemon juice.
Keep the risotto warm and cook the squid.
Heat a frying pan until very hot and add the remaining olive oil.
Season the squid with salt and fry in the pan for 2 minutes.
To serve, spoon the risotto into small bowls, put some squid on top and sprinkle over the gremolata. Garnish with a few rocket leaves and serve immediately.
«Once the squid is ready to cook, keep it on absorbent paper. This will remove any water from the squid and allow you to cook it quickly and to perfection.»
Squid ink risotto served with pan-fried baby squid, rocket leaves and a lemon zest gremolata.