400g fresh squid, cleaned
12 pea shoots
1 tsp Sczechuan pepper
1tsp dried chilli flakes
6 tbs cornflour
2 tbs flour
1 tbs Maldon sea salt
10ml olive oil
salt and freshly ground black pepper
600g risotto base, cooked (see previous recipe)
100g butternut squash
40g broad beans, peeled
40g Parmigiano Reggiano, grated
100ml double Jersey cream
Cook the butternut squash in slightly salted boiling water until tender. Drain and purée in a liquidizer.
Add to the prepared risotto base together with the broad beans, double cream and grated Parmigiano Reggiano. Keep warm.
Place the Sczechuan pepper, chilli flakes, cornflour, flour and Maldon sea salt in a pestle and grind. Transfer to a bowl.
Finely slice the squid into rings and dry well. This is very important as it will be rather gluey if you don’t.
Add to the ground dry ingredients and mix well to coat.
Heat a heavy based frying pan, add the olive oil and add the squid. This will cook very quickly – 90 to 120 seconds.
Place the risotto on a plate, drain the squid and immediately place the squid on top. Decorate with the pea shoots.
Catch your own squid with a “squid rig” in late August.
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