Squid with lentil risotto and leek powder

4 servings

40 minutes

This exquisite recipe combines the ocean freshness of squid with the rich flavor of creamy lentil risotto, enhanced by squid ink and the aroma of thyme. The light smokiness of black powder from roasted leeks adds depth and elegance to the dish. Italian cuisine is renowned for its ability to transform simple ingredients into a gastronomic masterpiece, and this recipe is no exception. It is perfect for a special dinner where you want to impress guests with a unique combination of textures and aromas. Tender squids, fried to a golden crust, harmoniously pair with the rich risotto, creating an ideal balance of taste and aesthetics. Serving it with red shiso salad adds freshness, making the dish even more expressive and unforgettable.

Energy value per serving

• Calories: 230.6
• Proteins: 16.3g
• Fats: 12.3g
• Carbohydrates: 13.9g

Ingredients

• Mini squids: 8 pc
• Leek: 1 stem
• Parmesan cheese: 40 g
• Beluga lentils: 100 g
• Butter: 40 g
• Lemon juice: 12 ml
• Chicken broth: 80 ml
• Squid ink: 0.1 tbsp
• Thyme: 3 stem
• Salad schizo: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Separate the white part of the leek from the green. The white part is not needed, while the green should be placed on a baking sheet and sent to a preheated oven at 180 degrees for one to two hours until the leek is completely blackened. Cool the leek and grind it to powder.

   Required ingredients:

   • Leek: 1 stem

2. Cook the lentils al dente in salted water, adding thyme sprigs. Then drain the water and remove the thyme. In a saucepan, bring chicken broth to a boil, add the lentils, and cook on low heat until most of the broth evaporates.

   Required ingredients:

   • Beluga lentils: 100 g
   • Thyme: 3 stems
   • Salt:  to taste

3. Mix butter, lemon juice, and squid ink into the lentils. When the risotto's consistency approaches creamy, remove from heat, add grated parmesan, and season with salt and pepper.

   Required ingredients:

   • Butter: 40 g
   • Lemon juice: 12 ml
   • Squid ink: 0.1 tablespoon
   • Parmesan cheese: 40 g
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Wash the squid, clean them from membranes. Heat a grill pan on the stove — this way the squid will fry well and not burn. Fry them (for two minutes on each side), and add salt.

   Required ingredients:

   • Mini squids: 8 pieces
   • Salt:  to taste

5. Sprinkle the cooked squid with black onion powder, place it on a bed of lentil risotto, and serve with red shizo salad.

   Required ingredients:

   • Leek: 1 stem
   • Salad schizo:  to taste