Squid Ink Risotto with Carabineros Prawns

Name: Squid Ink Risotto with Carabineros Prawns
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1-2
Ingredients: 50g butter; 1 large onion, finely chopped; 2 cloves garlic, finely chopped; 350g carnaroli rice; 175ml white wine; 2 sachets squid ink; 4 carabineros prawns; Small handful parsley leaves, finely chopped; Zest of 1 lemon; 1.2 litres shellfish stock

Drogo

Servings

1-2

Prep Time

10 minutes

Cook Time

30 minutes

This squid ink risotto with Carabineros prawns is a striking seafood dish that combines the deep, savoury flavour of squid ink with the rich, distinctive taste of wild Carabineros prawns. Carnaroli rice is slowly cooked with butter, onion, garlic and white wine, then gradually enriched with shellfish stock and squid ink to create a beautifully creamy risotto with its signature dark colour.

The Carabineros prawns bring a luxurious finishing touch. Known for their vivid red colour and robust, intensely flavoured flesh, they offer a delicious contrast to the dark, silky risotto. Fresh parsley and finely grated lemon zest add a bright, fragrant lift, balancing the richness of the seafood and bringing freshness to every mouthful.

Ideal for a special dinner or an elegant seafood supper, this squid ink risotto recipe is designed to make an impression without requiring complicated techniques. Allow around 40 minutes from start to finish, stirring the rice as it gradually absorbs the stock to achieve the classic creamy texture of a well-made risotto.

Creamy black squid ink risotto with wild Carabineros prawns

Ingredients

50g butter
1 large onion, finely chopped
2 cloves garlic, finely chopped
350g carnaroli rice
175ml white wine
2 sachets squid ink
4 carabineros prawns
Small handful parsley leaves, finely chopped
Zest of 1 lemon
1.2 litres shellfish stock

Directions

Step 1, Bring the stock to a simmer in a saucepan.
Step 2, In a large frying pan or other wide pan, melt the butter and cook the onion until soft but not coloured.
Step 3, Add the garlic and rice and stir to coat, cooking for around 1 minute.
Step 4, Add wine and let it bubble up and cook off so that no liquid remains.
Step 5, Add a ladle of stock and the sachets of squid ink, stirring to combine. Once it’s completely absorbed by the rice, add another, repeating until all the stock is used up. It’s important to stir the risotto all the time. The process should take 25-30 minutes. Season with salt and pepper.
Step 6, Bring a pan of salted water to the boil and cook the carabineros in it until completely pink and cooked through - a few minutes, depending on the size of the prawns.
Step 7, Divide the risotto between two plates and place prawns on each. Scatter with parsley and lemon zest.