Method

SQUID – Blend all ingredients, except for the squid, together until the consistency becomes a mousse. Fill each squid with the mousse, using a piping bag. In a non-stick saucepan heat the extra virgin oil, melt the butter and cook the squid on both sides for few minutes. Add the fresh marjoram and dash of anisette liqueur. Remove from pan, place on a baking parchment in a small oven dish and continue cooking in the oven for approximately 15 mins.

SAUCE – Melt the butter and sauté the spring onion. Add the curry powder, orange zest and juice followed by the chicken stock. Finish with cooking cream and simmer on low heat until the sauce is creamy. In a pan, heat the extra virgin oil, add half of the chopped onion and cook until golden. Add the squid and cook for a few minutes. Add the white wine and simmer for 25 mins stirring constantly.

RISOTTO – Melt the butter in a saucepan and add the rest of the chopped onions. Add the rice and toast for a few minutes. Add the fish stock gradually and bring to a simmer over low heat, stirring constantly until the rice is cooked through. Mix the squid ink sauce with the rice, add the grated Parmesan and a knob of butter.