Start Bay Crab, Chipirones and Squid Ink Risotto
- Serves 6
1 bunch fresh basil leaves
300ml vegetable oil
Crispy Parmesan Stick
300g parmesan cheese
Crabs & Chipirones
2 x 1kg crabs
1 garlic clove, chopped
20ml extra virgin olive oil
Salt and pepper
1 tbsp fresh flat leaf parsley
- For the Basil Oil - Blanch basil in boiling water for 10 seconds then refresh in ice cold water.
- Blend in liquidizer with oil, salt and pepper and then refrigerate until required.
- For the Crispy Parmesan Stick - Pre-heat oven 180°C/350°F/Gas Mark 4.
- Finely grate the Parmesan and place into 6 circular cutters (5 inches in diameter) on a baking tray covered with greaseproof paper.
- Cook in oven for 4-5 minutes until golden.
- Leave on the tray until warm and roll over a steel cone to make into the stick shape.
- For the Crab & Chipirones - Cook the crab in boiling salty water for 14 minutes and then leave them to cool in a colander, keeping 500ml of the cooking water for use in the risotto.
- When the crab is cold, crack the shell and take out the meat.
- Prep the chipirones (or ask the fishmonger to do it for you) and sear them in a hot frying pan with oil, salt and pepper for 1 minute.
- Add the garlic and deglaze the pan with the juice of 1 lemon.
- Add butter and finish with parsley.
- For the Risotto - Sauté the onion, garlic, bay leaf and thyme in the oil until golden.
- Add the Tilda Arborio Rice and stir, ensuring that all grains are covered with the oil.
- Deglaze the pan with white wine, butter and the retained crab water.
- Add pepper (but no salt at this stage) and cook on a low heat for 15 – 20 minutes. The rice should be slightly al-dente in the middle.
- When ready to serve, pour ½ tsp of squid ink into the risotto along with the tomatoes, the chipirones and the chopped parsley. Finally, taste the seasoning and adjust accordingly.
- Assembly - Pour the risotto into pasta bowls or flat plates, top with the crab, the Parmesan stick and drizzle some of the basil oil around the edge of the plate.