UMAII / VOLUME 1

41

For about 4 servings INGREDIENTS : 4 portions of large size cuttlefish black ink risotto 150 gr carnaroli rice 5 cl white wine 25 g butter 500 ml water 1 shallot 20 gr grated parmesan 1 pinch of salt Black pepper to taste Fresh cuttlefish or calamari ink Piquillo peppe (sweet spanish peppers) : 12 small piquillo 1 small clove fresh garlic 1 shallot 2 tbsp Xerez vinegar (spanish sherry vinegar) 2 dashes of red tabasco Salt to taste 2 tbsp virgin olive oil METHOD :

1. Cook the risotto in a standard way but over cook it and dry it more than
usual. Place the risotto in a blender and spread the mix flat on a greasy paper Put in a drier or an oven at 90C/194F until crispy and keep in a dry place.

2. In a pan, heat up the olive oil with the crush garlic and the chop shallot.
Add the sliced pepper, salt, vinegar, tabasco. Cover with a lid and cook for few minutes.

3. Once the cuttlefish cleaned and dry, slice with your knife the flesh on each
side in order for the fish not to curve Pan fried in a non stick pan with olive oil and on both side for about 15 minutes.

4. When ready to serve, place the portions on top of the peppers, correct
the seasoning, decorate with a piece of dry risotto and herbs of your choice.