- Serves: 4
- Cook Time: 1 hour 45 minutes
- Prep Time: 20 minutes
- Effort: easy
For the vegetables
- 15 baby carrots
- 15 baby onions
- 100 g broad beans
- 1 tbsp butter
For the rice
- 2 tbsp butter
- 1 small onion, finely chopped
- 1 red pepper, seeds removed and diced
- 100 g wild rice, rinsed in cold water
- 600 ml chicken or lobster stock
For the saffron veloute
- 1 tbsp butter
- 2 banana shallots, thinly sliced
- 6 button mushrooms, thinly sliced
- 240 ml champagne or white wine
- 400 ml fish stock
- 400 ml double cream
- generous pinch saffron, soaked in 1 tbsp of champagne or wine
For the squid
- 2 tbsp olive oil
- 4 medium sized squid, cleaned and sliced into rings, tentacles halved
1. For the vegetables: bring a saucepan of water to the boil and boil the carrots for 3 minutes then drain and refresh in cold water. Repeat with the baby onions. Boil the broad beans for 1 minute then drain and peel off the grey outer skin to reveal the bright green bean. Set aside.
2. For the rice: preheat the oven to 160C/140C fan/gas 2.
3. Melt half of the butter in an large ovenproof frying pan over a low-medium heat, add the onion and pepper and cook gently for 5 minutes until the onion is softened and translucent but not browned. Stir in the rice and cook for 2 minutes.
4. Pour in 450ml of the stock and bring to the boil, cover with a circle of greaseproof paper and transfer to the oven for 40 minutes, stirring every 10-15 minutes and adding more stock if it begins to dry out.
5. When the rice is cooked stir in the remaining butter and season with salt.
6. For the veloute: while the rice is cooking, melt the butter in a saucepan over a low-medium, add the shallots and cook gently for 5 minutes until softened and translucent but not browned.
7. Stir in the mushrooms and cook for a further 3 minutes then pour in the champagne and fish stock and bring to the boil. Turn the heat down to low and simmer gently for 10 minutes, or until reduced in volume by half.
8. Pour in the cream, increase the heat to medium and bring back to the boil, then reduce the heat to low and simmer for 5-10 minutes until reduced to a creamy consistency. Season with salt and black pepper and strain through a sieve into a clean saucepan and keep warm.
9. For the squid: when ready to serve, heat the olive oil in a large frying pan over a high heat. Add the squid, season with salt and black pepper and fry for 1-2 minutes until the squid is opaque (do not overcook or the squid will become rubbery).
11. To serve, heat the baby vegetables in a small saucepan with the tablespoon of butter. Stir the saffron and its soaking liquor into the veloute and froth with a hand blender. Spoon the rice into the centre of serving bowls, top with the squid, arrange the vegetables around the edges and spoon over the veloute.
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