After all, this is my chance to get to understand these fascinating underwater creatures deeper and, if anything, to appreciate the precious creatures that provide us food.
If you have never cleaned a squid before, I strongly encourage you to give it a try! Not only is it much easier than it looks, you will also get to harvest the ink sac and make the most out of each squid.
When German cookware brand Fissler invited me to design a one-pot seafood recipe specially tailored for their Vitavit® series pressure cooker, my mind hustled to come up with a type of seafood that could withstand intense steam pressure. The squid, cuttlefish, and the octopus come to mind - cephalopods that are best either flash cooked or slow-braised till tender, lest they turn into rubber.
|Squids are excellent slow-braised and in stews, and are well-suited for pressure-cooking!|
|Cleaning squid is easy, fun... and can get inky!|
The addition of squid ink adds extraordinary complexity, a rich brininess, and a luscious, moody hue to the dish. Squid ink (interchangeable with cuttlefish ink) often comes in jars or sachets and are sold at a premium in Italian and Spanish specialty stores and gourmet markets. You could also harvest your own from the squids you clean; though the smaller the squid, the less ink it carries, and you may find yourself burning daylight to salvage the fragile little ink sacs for a trivial amount of ink enough to only turn rice into a dirty grey. For more drastic flavor and color, you may be better off to purchase ink (speaking from personal experience). Finally, though adding tomatoes is optional, I find a little tomato paste helps give acidity and balances out the brininess of the risotto.
Step by step: how to clean squids
|Keeping the skin on will retain the natural purple|
What you'll need... (2-3 persons)
300 g fresh squid (5-6 small squids)
1 tablespoon butter
1 tablespoon olive oil
1 small brown onion, finely chopped
2 cloves garlic, minced
1 cup (200 g) Arborio rice
3/4 cup white wine
1/2 tablespoon tomato paste
1 teaspoon squid ink, or more if desired
2 cups (470 ml) fish or chicken stock, heated
Micro-greens or chopped fresh parsley, for garnishing
1. Clean the squids and reserve ink sacs if desired, or have the fishmonger clean them for you. Snip the extra long tentacles off and mince, set aside.
2. Melt butter on medium heat and add olive oil to the base of the pressure cooker. Saute onion until softened, about one minute, then stir in garlic and saute briefly. Add rice and stir continuously until rice is evenly coated in oil and toasted but not browned, about 3 minutes. Rice grains should start to appear translucent around the edges. Add minced tentacles and stir to combine.
|Open and stir: the rice will absorb any remaining stock|
5. When time is up, set the cooker aside to cool until fully depressurized, about 8-10 minutes. Unfasten the lid and lift carefully away from yourself. Give the rice a stir and allow it to absorb any remaining liquids. Plate and garnish with chopped fresh parsley or a handful of micro-greens. Serve immediately. Buon appetito!
【 香濃墨汁魷魚意大利飯 】
材料（ 2-3 人份量 ）
|本食譜為 Fissler 壓力煲特別設計|
牛油 15 克
橄欖油 1 湯匙
洋蔥 1 小個（切粒）
意大利米 200 克
白酒 180 毫升
蕃茄膏 半 湯匙
墨魚汁 1 茶匙
魚湯或雞湯 470 毫升，煮熱
2. 燒熱壓力煲後下牛油和橄欖油，放入洋蔥，用中火炒約 1 分半鐘至軟身，加入蒜蓉炒香，再放入米並炒勻至米粒稍顯透明。拌入剁碎了的魷魚鬚。
3. 加入白酒，炒勻至白酒完全被吸收。加入蕃茄膏和墨魚汁，拌勻。加入熱高湯，蓋上高速鍋蓋，調校至 2 速，用中火煲至見綠環後轉慢火，計時 8 分鐘後熄火。
4. 待指示燈降至原位，約 8-10 分鐘後開蓋。輕輕攪拌意大利飯，飯粒會自然把剩餘的水份完全吸收掉，做成濃稠綿糯、幼滑如絲的質感。最後，用蕃茜裝飾即成！
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