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Squid ink risotto with chargrilled marinated squid
Fruit and vegetables
1
onion
, finely chopped
1
garlic
clove, finely chopped
½ tsp dried red
chilli
flakes
1
lemon
, zest only
2 tbsp flatleaf
parsley
½ tsp dried red
chilli
flakes
Tins, packets and jars
1 litre/1¾ pints
chicken stock
250g/9oz
arborio rice
(or other ristotto rice)
Cooking ingredients
salt and freshly ground
black pepper
4 tbsp extra virgin
olive oil
salt and freshly ground
black pepper
Dairy, eggs and chilled
50g/2oz
butter
Meat, fish and poultry
2 sachets
squid
ink (available from some fishmongers)
250g/9oz
squid
200g/7oz
squid
, cleaned
Other
125ml/4½fl oz dry
white wine
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