Squid & Ham Hock Arancini with Chorizo Jam
The Fish Society X DukesHill a modern take on a Sicilian Classic.
Large Wild Squid Tubes
What you’ll need
- 10 g Unsalted Butter
- 10 ml Olive Oil
- 1 small White Onion, finely diced
- ½ Carrot, brunoise
- 1 garlic clove
- 80g Arborio Rice
- Splash of White Wine
- 150ml Fish Stock
- ½ tsp Squid Ink
- 40g Squid, Cooked & Chopped
- 40g Ham Hock, cooked
- 1 tbsp Chives
- 1 Red Chilli, brunoise
- 2 Spring Onion, finely Chopped
- tbsp Grated Parmesan
- Flour for Dusting
- 2-3 Eggs, Whisked
- Breadcrumbs
Let's Cook!
Step 1
Sauté onions, garlic, and carrot in the oil and butter for 2-3 minutes..Add rice and cook until it becomes transparent.
Step 2
Pour in white wine and simmer until it evaporates.
Gradually incorporate fish stock into the risotto mixture until it is well combined and slightly overcooked. Mix in the remaining ingredients, season to taste, and refrigerate for 2-3 hours.
Step 3
Roll mix into 4 even balls. Coat each ball in flour, dip in egg wash and roll into breadcrumbs. Repeat this twice.
Step 4
Heat fryer to 170°C. Cook for 8-10 minutes, until hot in the center. Serve with DukesHill chorizo jam and enjoy our take on this Sicilian classic.
