September 2011 Cuttlefish with Ink Risotto and Chorizo

A very underated fish; one of the few species yet to be over-fished.

• Serves x 4 Main Course:
• 600g Cuttlefish
• 125g Chopped Onion
• 275g Aborio Rice
• 700ml Fish Stock
• 250ml Dry White Wine
• 20g Fresh Guernsey Parsley
• 20g Fresh Guernsey Chives
• 25ml Olive Oil
• 25ml Cuttlefish Ink
• 75g Chorizo Sausage
• 50g Parmesan Cheese
• Freshly Ground Black Peppercorns
• 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 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 be removed, though on younger, smaller fish this isn’t necessary. Wash the fish once again and slice the meat into slithers approx. 2.5cm wides. When preparing the head, beware as the upper part contains a lot of inky liquid, discard the round protuding beak firstly, then cut along under the eyes, thus separating the tenticles 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, constantl stirring with a spatular, 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 constantly. This will take approx. 20 minutes until the rice is ‘al dente’ or just cooked, still with a little bite in the texture.

As soon as the rice has reached this stage, remove from the direct heat source and allow the risotto to stand for three to four minutes. Stir the risotto to incorporate all the ingredients adding the chopped fresh parsley and finely chopped chives.

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

Add freshly shaved Parmesan cheese to the risotto and stir before dividing equal portions into desired serving bowls. Dress the serving dishes with the cuttlefish and chorizo. Serve immediately.