Serves 6

This recipe is inspired by Chef Abel Álvarez, the mad genius behind Spain’s Conservas Güeyu Mar. Every one of Abel’s artisanal tins are cooked on a wood-fired grill before being canned giving them a beautifully smoky flavor. This recipe uses the Güeyu Mar Squid in Ink to make a real showstopper that is simultaneously easy to make and packs a ton of flavor—a win win!

Ingredients

• 1 tin Güeyu Mar Squid in Ink (BUY HERE)
• 2-3 shallots finely diced 
• 3 cloves garlic finely minced
• 1.5 cups risotto rice
• 4 cups fishstock
• ½ bottle white wine
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 tablespoon parsley chopped
• Salt and pepper to taste
• Parmesan cheese for serving

Process

1. Start by thinly mincing the garlic and dicing the shallots. 
2. Heat fishstock in a saucepan and bring it to a low simmer. Reduce heat to low.
3. In a large saucepan, heat the butter and olive oil over medium heat until the butter is melted. Add shallots and garlic and season with salt. Saute for about 2-3 minutes until tender.
4. Add in the rice and toast, stirring occasionally for about 2 minutes.
5. Add in the wine and cook on medium-high heat, stirring occasionally, until the liquid is  almost fully absorbed.
6. Turning the heat down to medium, begin adding the broth to risotto 1 ladle at a time, stirring until the liquid is fully absorbed. 
7. Once the stock is absorbed, add another ladle of stock. Stir continuously! 
8. Repeat this process until the rice is al dente.
9. When the rice is fully cooked, add in the tin of Squid in Ink, the fresh herbs, a hearty shaving of Parmesan cheese, and black pepper to taste. Stir until the risotto is creamy.