Baby squid risotto with carpaccio and ink sauce

Risotto de chipirones con su carpaccio y salsa negra .
Zorzal
Chef: Iván Sáez
Country: España
City: 28015 Madrid
Address: San Bernardino, 13
(+34) 915412026

Often the most simple things can be the most extraordinary. That is certainly the case with this recipe, intellectualizing a traditional dish in keeping with the set of values of contemporary haute cuisine. A superb baby squid risotto, academically prepared, covered by a carpaccio made from the same cephalopod, or of normal squid, strengthening the dish with its raw nature, beautifying the plate, accompanied by a few ribbons of squid ink. It is presented without altering the traditional sense of the dish, but with a new color and texture, converting it into a distinguished, elegant construction that is flavorfully, texturally and visually impressive.



The Recipe



Baby squid risotto with carpaccio and ink sauce
Ingredients

FOR FOUR SERVINGS
For the sauce:

  • 1 kg baby squid
  • 700 g spring onion
  • 125 g dry white wine

For the ink:

  • Dry white wine
  • 1/2 onion
  • 1/2 green pepper
  • 50 g tomato sauce
  • 0.5 l fish stock
  • Squid and octopus ink
  • Oil

For the squid carpaccio:

  • 1 kg fresh calamari

For the rice:

  • 175 g carnaroli rice
  • 150 g spring onion
  • 75 g dry white wine
  • 350 g fish stock
  • Oil

Other ingredients:

  • Parmesan cheese, butter, parsley, oil and salt

 

Method

For the sauce:

Julienne the spring onion and blanch in oil. Clean and cut the baby squid into small cubes and cook together with the onion and white wine for 4 hours over low heat.

For the ink:

Blanch the vegetables, add the tomato sauce and a splash of dry white wine, cover with the fish stock, previously mixed together with the ink, blend the mixture and reduce by half. Cool and set aside.

 

 

For the squid carpaccio:

Clean the calamari, cut into rectangles, stack on top of each other and freeze. Once frozen, cut with a meat slicer into very thin slices.

For the risotto:

Cut the spring onion into a brunoise, blanch in the oil and cover with dry white wine. Add the rice and continue by gradually adding the fish stock to stop the cooking.

FINISH AND PRESENTATION:

Mix the rice with the sauce and wet with a small amount of fish stock. Thicken with butter, parmesan and oil.
Place the risotto onto a deep plate topped with the squid carpaccio and ribbons of ink sauce.

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