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David Tennant's Croatian-style cuttlefish risotto
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Total Time:
1 hour
Transport yourself to Dubrovnik with this unique, rich and flavorful seafood risotto stew inspired by David Tennant's love for it while filming in 2004.
Ingredients:
  • 1 x 1.2 kg cuttlefish cleaned, skin and trimmings reserved (500g total meat), from sustainable sources
  • 1 litre quality organic chicken stock (optional)
  • 1 red onion
  • 1 clove of garlic
  • ½ a bunch of fresh flat-leaf parsley (15g)
  • 3 large ripe tomatoes
  • olive oil
  • 30 g unsalted butter
  • 3 anchovy fillets in oil from sustainable sources
  • 1 tablespoon tomato purée
  • 50 ml white wine
  • 1 teaspoon cuttlefish ink from sustainable sources
  • 300 g risotto rice
  • 1 fresh red chilli
  • 1 lemon
  • extra virgin olive oil
Instructions:
  • Prepare the fish stock by combining the cuttlefish skin and trimmings with chicken stock or 1 litre of boiling water in a large pan. Bring to a boil over high heat, then simmer for 20 minutes. Strain through a fine sieve into another pan and keep warm. Slice the cuttlefish tentacles, score the tubes, and chop into 2cm pieces. Finely chop the onion, garlic, parsley stalks, and dice the tomatoes. Sauté in a pan with olive oil, butter, anchovies until softened. Add cuttlefish, tomatoes, tomato purée, wine, cuttlefish ink, and 500ml of fish stock. Simmer for 15 minutes until tender. Cook the risotto rice in boiling salted water until al dente, drain. Mix parsley leaves, sliced chilli, lemon juice, and olive oil in a bowl. Fold the rice into the cuttlefish pan, add lemon juice, let stand for 5 minutes. Serve with chilli-spiked parsley oil. Enjoy your delicious dish!

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