To clean
the cuttlefish: wash the cuttlefish under running
water. Pat dry and then cut
through the back of the cuttlefish using kitchen
scissors or a sharp knife. Remove the
insides, carefully separating the small ink
sac and setting it aside. Discard the rest of
the
innards, also removing the hard white bone from
the back. Next, cut the tentacles from
the body and set aside. Squeeze out the chickpea
sized, round, beak which will be
protruding from the body and discard.
To clean the squid: gently
pull the body and head apart. Clean the stomach
of all of the entrails, and carefully remove
the small ink sac and set it aside for later
use. Remove and discard the transparent quill
from the body sac. Wash the inside of the squid
thoroughly under cold running water. Remember
to squeeze out the beak and discard. Cut off
the tentacles and set aside.
Next, slice the cuttlefish
and squid into 1" strips, and then 2"
cubes and then set aside. Chop tentacles and
place in bowl with the rest of the seafood.
In a small bowl break the ink sacs and scrape
out the ink. Add a few drops of water, and using
a fork stir into a thick paste.
Heat a large, deep skillet
with the olive oil over medium heat. Sauté the
onion and
when soft, add all of the cuttlefish and squid
(including tentacles).Cook until soft and golden,
about 10 to 15 minutes. Add garlic and parsley,
stirring to combine. Pour in the wine, vinegar
and then stir in the ink paste. Cook for another
5 minutes. Season with salt and pepper to taste.
Rinse the rice, and then
add it to the skillet along with the 1 tablespoon
of olive oil. Stir to coat the rice in oil and
skillet juices and sauté for about 1 to 2 minutes.
Then add enough hot water to cover the rice
completely and cook uncovered until the rice
al dente, about 20 to 25 minutes. Stir occasionally.
If the rice dries out, add another 1/2 cup of
hot water (reduce the additions of water to
1/4 cup after 20 minutes) and then stir-cook.
Remember to stir well and always loosen the
rice from the bottom of the pot so that it doesn't
stick.
Remove from heat when done
and place on serving platter. Garnish by surrounding
with sliced lemons and sprinkling additional
parsley if so desired.
Black risotto may be served
on its own with salad and crusty bread or it
may accompany grilled fish or squid including
calamari. Actually, it is sinfully delicious
with any seafood!
- Some fishmongers will
clean the cuttlefish and squid for you, just
remember to ask them to reserve the ink sacs!
- Reduce the 1/3 cup of olive oil somewhat by
using a nonstick skillet. |
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