Squid Risotto

Marinate the squid cut into strips in garlic, lemon and olive oil for about 20 min. Sauté the finely chopped onion, add the squid and sauté, extinguish with wine and add ink. Simmer gently for about 20 min, adding a little fish stock from time to time.

Add the long grain rice and gradually add the fish broth until the long grain rice is swollen. Stir constantly. Season with salt and pepper and sprinkle with the parsley.

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