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Potato risotto with braised North Sea squid

Potato risotto with braised North Sea squid — a community recipe on Potlikkr.

Ingredients

• 2.0 tbsp Olive Oil
• 1.0 tsp Curry Powder
• 1.0 tsp Cumin Powder
• 1.0 tbsp Tomato Pur E

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Method (preview)

1. 1

   Heat a lidded heavy-bottom pan, add the olive oil and the squid wings and tentacles. Season with salt and pepper and cover. Cook for 1-2 minutes until all the liquid comes out of the squid, then strain and set aside. Using a heavy knife, chop the wings and tentacles in to small dice.

2. 2

   Heat a heavy-bottomed pan and gently cook the shallots, fennel and garlic for 1-2 minutes before adding the chopped squid, spices, and tomato purée. Add the white wine and heat until reduced in volume by half then cover with fish stock and add the bouquet garni.