- 1 squid (approximately 10 1/2 ounces, 300 g)
- 3 spring onions (or 1 white onion)
- 1/2 fennel bulb
- 1/2 unwaxed lemon
- 4 tablespoons olive oil
- 10 1/2 ounces short-grain Spanish or Italian rice (300 g)
- 1 3/4 ounces shelled fresh peas (50 g)
- 2 1/2 cups cold water (600 ml)
- 4 basil leaves
- freshly ground black pepper
- coarse salt
- olive oil
Instructions
Step 1: Squid
Separate the body and head of the squid, and separate the tentacles. Clean out the inside of the body, and rub off any small membranes using coarse salt. Rinse with plenty of water.
Finely slice the tentacles.
With a very sharp knife, cut the skin of the body in a lattice pattern, then cut it into medium-sized slivers. Set all the squid aside in a cool place.
Step 2: Rice
Preheat the oven to 350°F (180°C).
Peel and dice the spring onions. Rinse the fennel and dice very finely into a brunoise.
Cut the lemon into triangles.
Heat the olive oil in an ovenproof dish, and sweat the diced vegetables and squid tentacles for approximately 2 minutes, stirring constantly.
Add the rice and a pinch of salt, and cook for 2 minutes over a low heat, stirring constantly. Add the lemon triangles and peas, and cover with the water.
Spread the rice evenly over the surface of the pan, and put in the oven for 20 minutes. Check the progress of the rice regularly, and if it’s becoming too dry, add a little water. When it’s cooked, the rice should be soft in the center of the dish and crunchy around the edge.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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