Ingredients

• 4 Garlic Cloves
• 75g Shallot
• 100g White Wine
• 400g Squid
• 1 tablespoon Lemon
• Salt & Pepper as needed
• 5 sprigs Fresh Parsley
• 1 tablespoon Lemon Zest
• 2 tablespoons Olive Oil
• 300g Arborio Rice
• 3 tablespoons Squid Ink
• 600g Fish Stock
• 30g Butter
• Olive Oil as needed

Tools

• Wooden spoon
• Skillet pan
• kCook Multi
• Medium bowl
• Medium cast iron skillet
• Small bowl
• Kcook bowl
• Serving plate

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Add squid, lemon and salt & pepper to a clean medium bowl
4. Marinate in fridge - approx 1 hr
5. Add garlic clove to a clean small bowl
6. Add fresh parsley and lemon zest to the dressing
7. Set aside
8. Fit stir tool to kCook bowl
9. Add olive oil to the kCook bowl
10. Fit kCook bowl to kCook Multi
11. Attach lid to kCook bowl
12. Heat with filler cap removed - 140°C, speed 3
13. Then add arborio rice to the kCook bowl
14. Turn direct prep attachment to position 1
15. Slice shallot into the kCook bowl with direct prep attachment
16. Turn direct prep attachment to position 2
17. Add garlic clove to the kCook bowl
18. Cook with filler cap removed - 4 min, 98°C, speed 4
19. Then add white wine and squid ink to the kCook bowl
20. Add salt & pepper to the kCook bowl to taste
21. Cook with filler cap removed - 5 min, 120°C, speed 4
22. Then add fish stock to the kCook bowl
23. Cook with filler cap removed - 10 min, 98°C, speed 4
24. Then add butter to the kCook bowl
25. Stir with filler cap removed - 30 sec, 62°C, speed 4
26. Transfer seafood to medium cast iron skillet
27. Add olive oil to the medium cast iron skillet
28. Heat
29. Fry until just cooked - approx 2 min
30. Serve
31. Drizzle dressing

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