Black Risotto with Cuttlefish from the Aegean Islands (Σουπιοπίλαφο)

Ok, I know this sounds very Italian, however it’s a traditional recipe of the Cyclades, the Aegean islands. 

It is also expected from a maritime people who had long-term relationships with the italian cities of Venise and Genoa, through conquer and trade, to adopt and adapt many of their recipes. 

After all, the use of seafood such as octopus, cuttlefish and calamari is extensive throughout the coastal cities of the Mediterranean. 

You can buy fresh cuttlefish from your seamonger or deep-frozen ones, which usually come from the Indian Ocean. 

One way or the other, you have to clean them carefully so as not to destroy the precious little pouch which contains the black ink. This is responsible for the black colour of the rice and also those black spaghetti that you so much admire at the shelves of your local deli.

You wiil need:

• -        1 kilo of cuttlefish (fresh or frozen)
• -        2 large onions, diced
• -        1 large cup of olive oil
• -        3 large ripe tomatoes, diced
• -        500 grams rice
• -        2 level teaspoons of salt, a little pepper
• -        the ink of the cuttlefish

The traditional recipe suggests that you use all the ink pouches from 1 kilo of cuttlefish, though I wouldn’t recommend it if you cook this for the first time. Just use 1 pouch and if you like the result you can increase it the following time.

Clean carefully the cuttlefish and wash it under running water. Cut it in bite size and let it dry in a drainer. Put the ink in a bowl and disolve it with a little water. Usually there is some sand which will naturally sit at the bottom of the bowl, so be careful when you add the liquid to the food.

Saute the onion with the olive oil, add the cuttle fish and stir in high temperature for a few minutes. Add the tomatoes, salt and pepper and let it simmer for one and a half hour. When the are cooked (they must be soft, not like rubber) add the ink and as much water as to amount up to 4 cups of liquid. Let it come to the boil, add the rice, stir once, turn down the heat, put the lid on and let it simmer until the rice is cooked to your liking. Don’t forget to stir occasionally because the rice tends to stick at the bottom of the pot, and then you’ll literally have “charcoal”  rice.

Serve it in room temperature accompanied by cool white wine or beer.

Good apetite! Kali Orexi!