TEL: 01481 736676

RECIPES

Cuttlefish with Ink Risotto and Chorizo

Serves x 4

600g - Cuttlefish

125g - Chopped onion

275g - Arborio risotto rice

700ml - Fish stock

250ml - Dry white wine

20g - Fresh Guernsey parsley

20g - Fresh Guernsey chives

50g - Parmesan cheese

25ml - Olive oil

25ml - Cuttlefish ink

75g - Chorizo sausage

Freshly ground black pepper

Unbleached course sea salt

 

Rinse the cuttlefish well in order to be able to see clearly whilst cleaning them. Remove the head from the body by pulling it away; cut the body open, carefully pull out the two silvery ink sacks and reserve for use of in the risotto later.

 

Empty the body of its innards and pull the two wings away. If the fish is large then the skin will be required to removed, though on younger, smaller fish this isn't required. Wash the fish once again and slice the meat into slithers approx. 2.5cm wide. When preparing the head, beware as the upper part contains a lot of the inky liquid, discard the round protruding beak firstly, then cut along under the eyes, thus separating the tentacles which are attached on a thin strip. Discard the eyes. Separate the tentacle into four smaller bunches.

 

Finely chop the onion and place in a heavy based saucepan with the olive oil over a medium heat, stir constantly adding the rice, keep stirring until the onion becomes soft and translucent, add the dry white wine a little at a time, constantly stirring with a spatula, once all the wine is incorporated start to add the fish stock a little at a time, allowing the rice to absorb the liquid whilst still stirring. This will take approx. 20 minutes until the rice is ‘al dente’ or just cooked, still with a little bite.

 

As soon as the rice has reached this stage, remove from the direct source of heat; let the risotto stand for three - four minutes.


Stir the risotto to incorporate all the ingredients adding the chopped parsley and finely chopped chives, serve into bowls.

Sauté the strips of cuttlefish in a splash of olive oil and season generously, reduce heat and cook until tender, add diced chorizo sausage and continue to sauté until cooked.

 

Add grated parmesan cheese to the risotto and stir before dividing equal portions into desired serving bowls. Dress the serving dishes with the cuttlefish and serve.

 

The Pavilion in the Park, St Pierre Park Hotel, St Peter Port, Guernsey, Channel Islands    Tel: 01481 736676    Email: pavilion.stpierrepark@handpicked.co.uk