Makes 12
Prep time 40 minutes
Ingredients
500ml fish stock
Half an onion, finely diced
1 clove garlic confit
200g celery, peeled and diced
50g Parmesan cheese, grated
40g butter
60ml olive oil
200g Arborio rice
60ml white wine
Juice from 1 lemon
25ml pasteurised squid ink
200g calamari, cleaned and diced
Flour, beaten eggs seasoned & panko breadcrumbs
For the Chermoula Mayonnaise
100g fresh coriander
2 cloves garlic confit
10ml white wine vinegar
Juice from half a lemon
½ tsp. paprika
½ tsp. ground cumin
Red chilli fresh, 1 seeded and chopped
Pinch cayenne pepper
15ml olive oil
Salt
200ml mayonnaise
Method
In a clean pot heat the fish stock and keep warm. In a pan, place the oil and sauté the onion, garlic and celery over a low flame, until translucent. Add the butter and rice and cook for a few minutes, deglaze with the white wine and once evaporated add the squid ink, mix and season. Slowly start to ladle in the fish stock make sure it is fully incorporated before adding the next ladle. Once all the stock has been absorbed check the rice and once cooked, fold in the grated Parmesan and adjust seasoning.
In a frying pan warm the remaining oil when warm quickly toss the calamari, season and deglaze with the lemon juice, add to the rice mix and fold through.
Once cool enough to handle, form into balls and chill to firm up. Pass through the seasoned flour, then the egg wash and finally the panko breadcrumbs. Chill till needed.
For the Chermoula Mayonnaise
Place all the ingredients except the mayonnaise into a blender with a few ice cubes, blitz to a puree. Add to the mayonnaise and adjust seasoning to taste.
Deep fry the arancini and drain on absorbent paper, serve hot with the mayonnaise on the side.
