Spelt Cooked In Ink With Squid & Herbs
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- Serves 4200g Pearled Spelt, soaked in cold water for 3-4 hours
- 2 tbsp rapeseed oil 50g
- 6 sachets squid ink (available to order from good fishmongers)
- 1ltr fish stock
- 120g butter
- 150g cleaned squid, cut into small, rough 2-3cm squares
- 1tbsp chopped hedgerow or three-cornered garlic or garlic chives
- 1tbsp chopped parsley
- 1tbsp chopped chervil
Method:Heat the rapeseed oil in a heavy-bottomed saucepan, add the drained spelt and stir on a low heat for a minute or so, without allowing it to colour.
Add the squid ink, stir well, then slowly add the stock, a ladle or two at a time, ensuring that all the liquid has been absorbed before adding more, stirring constantly.
When the spelt is tender and cooked, stir in two-thirds of the butter and a little more of the stock if the risotto seems a bit too dry; the consistency should be wet but not runny. Meanwhile, heat a heavy frying pan with the rest of the butter and cook the squid on a high heat for a minute or so, then stir in the herbs.
To serve, spoon the spelt on to warmed serving plates and scatter the squid over.
Don't forget to buy your Sharpham Park ingredients :
Organic Pearled Spelt
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