Squid Arancini
These dramatic, deep-black arancini are a sophisticated take on the Sicilian classic, infused with savory squid ink and loaded with tender pieces of sautéed calamari. Encased in a golden-brown panko crust, they offer a spectacular visual and flavor contrast that is perfect for elegant entertaining.
Prep
40m
Cook
45m
Serves
6
1 Ingredients
| Qty | Ingredient |
|---|---|
| 1.5 cups 300 g | Arborio rice |
| 4 tsp 20 ml | Squid ink |
| 0.5 lb 225 g | Fresh calamari, finely chopped |
| 4 cups 950 ml | Vegetable stock |
| 0.5 cup 120 ml | Dry white wine |
| 1 large 40 g | Shallot, minced |
| 2 cloves 6 g | Garlic cloves, minced |
| 0.5 cup 50 g | Grated Parmesan cheese |
| 1.5 cups 90 g | Panko breadcrumbs |
| 0.5 cup 65 g | All-purpose flour |
| 2 large 100 g | Eggs, beaten |
| 3 cups 710 ml | Vegetable oil for frying |
2 Method
Step 1. In a large pan, sauté the minced shallots and garlic in a little olive oil until softened. Add the finely chopped calamari and cook for 2-3 minutes until opaque. Remove the calamari from the pan and set aside.
Step 2. In the same pan, add the Arborio rice and toast for 1 minute. Deglaze with the white wine and stir until evaporated.
Step 3. Gradually add the vegetable stock one ladle at a time, stirring constantly. Halfway through the cooking process, stir in the squid ink until the rice is uniformly black. Continue adding stock until the rice is al dente.
Step 4. Stir the cooked calamari and Parmesan cheese into the risotto. Season with salt and pepper. Spread the mixture onto a flat tray and refrigerate for at least 2 hours, or until completely cold and firm.
Step 5. Take a small handful of the cold rice and roll it into a ball about the size of a golf ball. Repeat with the remaining mixture.
Step 6. Set up a breading station with three bowls: flour, beaten eggs, and panko breadcrumbs. Coat each rice ball first in flour, then egg, and finally panko.
Step 7. Heat vegetable oil to 350°F (175°C) in a deep pot. Fry the arancini in batches for 3-4 minutes until the exterior is golden and crispy. Drain on paper towels and serve hot.
💡 Chef's Tips
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Ensure the risotto is completely cold before forming the balls; otherwise, they will fall apart during frying.
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Wet your hands slightly with water while rolling the balls to prevent the rice from sticking to your palms.
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For an extra surprise, place a small cube of mozzarella in the center of each ball before rolling.
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Serve with a side of lemon-garlic aioli to cut through the richness of the fried rice.
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