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Squid "a la plancha", acquarello rice with squid ink and Parmigiano emulsion Recipe
Squid "a la plancha", acquarello rice with squid ink and Parmigiano emulsion
Hélène Darroze (UK)
Hélène Darroze (UK)
Total time: 30 to 60 minutes

Preparation time: 5 minutes
Cooking time: 30 minutes
Infusion time: a few hours

Difficulty: Average
Chef's Note

Italian carnaroli acquarello rice has amazing qualities: as it cooks, it loses a large amount of starch and subsequently absorbs more easily the flavors used in its preparation. It remains firm and non-sticky, even when it cools and dries.

For 6 servings

- 1 shallot
- 50 g (2 oz.) beef marrow
- 180 g (6 oz.) carnaroli acquarello rice*
- 200 ml (3/4 cup) dry white wine
- 20 g (2/3 oz.) duck fat
- 500 ml (2 cups) chicken broth
- 5 g (1 tsp.) squid ink
- 100 ml (6 Tbsp.) whipped cream

Parmesan emulsion
- 250 ml (1 cup) fish stock
- 250 ml (1 cup) liquid cream
- 200 g (7 oz.) grated Parmigiano Reggiano
- 50 ml (3 Tbsp.) whipped cream
- 30 g (2 Tbsp.) butter

- 720 g (1 lb. 9 oz.) squid (net weight)
- 70 g (3 oz.) duck fat
- 2 sprigs of parsley
- salt and Espelette chili
- 60 g (2 oz.) chorizo
- 12 pieces of sundried tomato
- 250 ml (1 cup) white stock
- 15 g (1 Tbsp.) butter
- 5 ml (1 tsp.) olive oil


  1. Chop the shallot and cook it in a little duck fat in a sauté pan without browning.
  2. Add the rice and stir until pearly, then add enough chicken stock just to cover. Once it is absorbed, add more until the rice is cooked (about 20 minutes).
  3. Season with salt, pepper and Espelette chili; add the squid ink and whipped cream.

Parmesan emulsion

  1. Add the fish stock (which should be very light), liquid cream and Parmigiano Reggiano to a saucepan and bring to a boil.
  2. Infuse for several hours before straining.


  1. Season the squid. Sear in duck fat.
  2. Add the diced chorizo and the dried tomatoes, cut similarly. Finally add the parsley leaves.
  3. Remove the mixture from the pan, then deglaze with the lemon juice and white stock. Reduce a few moments, then swirl in the butter and olive oil.
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