Preparation

1. Scale, wash and dry the red mullet fillets. 
2. Carefully remove any bones from the fillets, using tweezers. 
3. Place them on a platter; drizzle with olive oil; cover with plastic wrap and refrigerate. 

1. Pulling gently, remove the heads of the squid from the bodies. Using scissors, cut off the tentacles at the eye level and reserve. 
2. Discard the entrails, keeping the ink sac. 
3. Carefully remove the spine or quill from inside the squid. Rinse the bodies and tentacles in fresh water. 
4. Slice the bodies into rings. Keep the tentacles whole. Refrigerate.  

Making the risotto

1. Heat a spoonful of olive oil in a pan and add the rice; cook until pearly. 
2. Add the fish stock; season and cook, covered, for 16 minutes. 
3. Off the heat, add the cream and butter. Correct the seasoning. 
4. Fry the parsley leaves in olive oil and drain on paper towels. 
5. Season the squid with salt and Espelette chili. In a large skillet, heat some oil and sauté the squid briskly for 2 minutes. 
6. Drain and add the chopped parsley.

Finishing and presentation

1. Heat the ink sauce. 
2. Sauté the seasoned red mullet fillets in olive oil for 4-5 minutes. 
3. On warmed plates, place the risotto, squid and red mullet with the sauce all around. 
4. Garnish with a leaf of fried parsley.