logo without text FINAL.png

Hi.

Welcome to XOTC. Get inspired for your everyday cooking and what relates to the obsession that is inside all of us, great food.

Black risotto with 10 armed squids

Black risotto with 10 armed squids

What you need:

  • 3 x 10 armed squids approx of 150-200 grams each

  • 400 g of risotto rice

  • 2 dl white wine

  • 1.5 l vegetable stock

  • 2 small  red onions, finely chopped

  • 4 garlic cloves, finely chopped

  • olive oil

  • 2 bags of squid ink (2 g each)

  • 100 g parmesan cheese, grated

  • 50 g butter

  • 3 red chilli (medium hot), chopped

  • 1 organic lemon, zest only

  • parsley, finely chopped

Method:

  • Clean the squids inside, remove the bone, cut off the head but keep the tentacles

  • Remove the thin outer skin layer of the squids by rubbing it off under cold water.

  • The squids shall end up completely white on outside

  • Cut the squid open that you have like one big square, then slice it into tagliatelle sized strips

  • Create a mixture of olive oil, chili, salt and pepper

  • Let the squid parts marinate in the mixture for one hour

  • next...

  • Put on a large pan at low to medium heat

  • Saute the finely chopped onions, half of the chopped chili and the garlic

  • Add the rice

  • Add the squid ink

  • Stir

  • Add the white wine, let simmer for 3 min.

  • Add, little by little, the stock, each time slowly stirring the mixture

  • While cooking the Risotto...

  • Heat up a small frying pan, on medium heat...

  • Pour in the squid with all the marinade

  • Toss the pan several times to ensure the meat is evenly fried

  • Let fry for approx. 3 min

  • take out the squid meat and set aside

  • Add the remainder of the marinade in the pan to the risotto mixture

  • When the rice has soaked up all the stock and feels al dente...

  • Add the Parmesan cheese and the butter

  • Stir carefully

  • Serve the Risotto in large deep, heated plates

  • Arrange the squid in the middle

  • Drizzle with lemon zest and parsley

Tuna burger with avocado mash, tomato capers relish, butter fried brown beech mushrooms and a wasabi mayo in a brioche bun

Tuna burger with avocado mash, tomato capers relish, butter fried brown beech mushrooms and a wasabi mayo in a brioche bun

Vanilla flavoured potato cream with octopus

Vanilla flavoured potato cream with octopus

0