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Use all parts of the squid, including the ink, to make a classic dish.
Finely chop one medium onion and a handful of garlic, and saute in butter or olive oil over medium heat until the onion begins to brown and stick.
Add about 1/2 cup of white wine and stir to deglaze the pan. Let it simmer until the wine has cooked off. Regular cheap stuff is fine, but ...
Add one cup of short-grain rice and stir until the rice is coated with oil and warmed through. Letting it get a bit toasty is fine, but don't ...
Add a handful of chopped parsley and two cups of stock (homemade, purchased, or boullion cubes + water are all fine), stir, and reduce heat to medium-low to ...
Pull the head/tentacles away from the body, and remove the ink sac as described in this Instructable and place it in a small ceramic bowl with a tablespoon ...
Drain off excess liquid, then sprinkle the squid parts with a mixture of salt, pepper, garlic, and the herbs or spices of your choice. Let them sit while ...
Taste-test the rice every time you stir, and when i's just cooked through add your squid ink. You can either strain it into the pot as described above, ...
Now quickly pan-fry your squid parts in a hot oil-covered pan. Add just enough to cover the pan, and stir them around quickly with your tongs or slotted ...
Serve a bowl of risotto covered with squid, and sprinkled with parsley, fresh ground pepper, and grated parmesan cheese.Save leftovers to dip in breadcrumbs and fry up as ...
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