“David Tennant fell in love with this dish while filming in beautiful Dubrovnik back in 2004. Cooking risotto rice like this is really unusual, meaning you end up with more of a rice and seafood stew than a traditional risotto. Packed with incredible rich flavour and dark in colour, this is a treat for all the senses. ”
To make the fish stock, place the reserved cuttlefish skin and trimmings in a large pan. Pour in the chicken stock (if using) or 1 litre of boiling water and bring to the boil on a high heat.
Simmer for 20 minutes, then strain through a fine sieve into another pan and leave over a very low heat to keep warm until needed.
Slice the tentacles from the cuttlefish, then open out the tubes and lightly score the underside in a criss-cross pattern with a regular eating knife. Chop it all into 2cm pieces.
Peel the onion and garlic and finely chop on a clean board with the parsley stalks (reserving the leaves). Deseed and dice the tomatoes. Place a medium pan on a medium heat with 1 tablespoon of olive oil and the butter, then add the onion, garlic, parsley stalks and anchovies. Cook for 8 to 10 minutes, or until softened, stirring regularly.
Add the cuttlefish, tomatoes, tomato purée, wine, cuttlefish ink and 500ml of stock. Cook for 15 minutes, or until the cuttlefish is tender. Meanwhile, cook the risotto rice in a pan of boiling salted water for 10 to 15 minutes, or until al dente, then drain.
Finely chop the parsley leaves, finely slice the chilli (deseed if you like), then, in a bowl, mix with most of the lemon juice and 1 tablespoon of extra virgin olive oil. Gently fold the drained rice into the cuttlefish pan and add a good squeeze of lemon juice.
Remove from the heat and let it stand for 5 minutes so the rice sucks up some of that flavoursome liquid. Serve drizzled with the chilli-spiked parsley oil. Super-tasty!