METHOD

1. Prepare the squid by cutting the hood in half lengthways. Using a sharp knife, score the surface of the squid hoods taking great care not to cut all the way through the flesh. This will help the squid to curl up as it cooks. Once scored cut cross-ways into four equal pieces. Separate the tentacles and cut in half or thirds depending on length.

2. Pat the squid dry and set aside until ready to cook.

3. Add the Saffron to the wine and allow to bloom for 10 minutes before starting the Risotto.

4. Place a large, deep pan over a medium heat with a generous lug of olive oil. Add the onion, garlic and sauté for 2-3 minutes until softened but not coloured. Reduce the heat to low and add the risotto rice and stir – coating and seasoning the grains with the oil. Gently toast the grains for 1 minute, stirring constantly.

5. Add the wine to the pan and increase the heat to medium. Cook the rice, stirring constantly until the liquid has been fully absorbed.

6. Add a ladle of stock to the rice and cook at a fast simmer until the liquid has been fully absorbed, stirring constantly. Once the stock has been fully absorbed, add another ladle and repeat the process. Continue this way for about 20 minutes or until the rice is al dente. So may need to add a little more stock if necessary. Each risotto will vary slightly.

7. To cook the squid, place a large pan over a medium high heat with a generous lug of olive oil. Once hot, add the N’duja to the pan, breaking apart with a spoon as it cooks. Allow to cook and infuse the oil for 3-4 minutes. Once the N’duja has fully broken down and you have a rich red oil in the pan.

8. Turn the heat up to high and season the squid with salt and pepper. Add the squid to the pan and cook, tossing occasionally to endure the squid is well coated and seasoned with the N’duja oil. Cook for about 2 minutes or until the squid is lightly charred and cooked through. Make sure to reserve the N’duja oil in the pan to add to the risotto.

9. Add to the Risotto with a grating of orange zest, a handful of capers, a pinch of dill and finish by drizzling over a spoonful of the N’duja Oil. Serve immediately.