fish / riba / kala

Black cuttlefish risotto / Crni rižoto od sipe / Tumma mustekala risotto

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The Croatian seaside is all about relaxation, so it is no surprise that foreigners flock to the beaches like sparrows to breadcrumbs. Seafood is so fresh that filleting a fish or peeling scampi is pointless when you can just throw it on the grill.  A waiter approaches, bringing with him crispy fish next to a bed of potatoes or possibly bright-red scampi served with a glass of wine. The food looks amazing, a crispy fish next to a bed of potatoes or bright-red scampi and a glass of wine. But wait! All of a sudden there is the realization that the seafood has to be cleaned, and on the table lays an alien object that looks better suited for torture than opening shrimp. A battle ensues, fingers versus a hard outer shell lined with spikes, with the delicious scampi meat as the prize. A similar challenge occurs with the fish grilled whole. Sure it looks amazing on the platter but how do you transform the whole fish into a neat mound without hundreds of dangerous miniature bones sticking out? All while your stomach is grumbling ominously!

This surprise also applies to black risotto, a specialty many may not have seen before visiting Croatia. The color comes from the ink of the same cuttlefish used in the dish, and it will also dye your fingers black if you forget to put on gloves during the cleaning. This dish is something original to serve for friends and family. If you’ve already made avocado pasta, baked your own bread, and made your own pasta its time to come to the next level with the squid ink risotto, crni rižoto in Croatian.
  • 600 g fresh cuttlefish (2 large cuttlefish) and ink
  • olive oil
  • 4 spring onions
  • 4 garlic cloves
  • 2,5 dl white wine
  • 500 g arborio risotto rice
  • 1,5 l vegetable or fish stock
  • 2 bay leaves
  • 1 sprig rosemary
  • 40 g parmesan cheese
  • zest of 1 lemon
  • 1 bunch parsley
  • 20 g butter
  • 600 g svježe sipe (2 velike sipe) s crnilom
  • maslinovo ulje
  • 4 mlada luka
  • 4 režnja češnjaka
  • 2,5 dl bijelog vina
  • 500 g riže za rižoto
  • 1,5 l povrtnog ili ribljeg temeljca
  • 2 lovorova lista
  • 1 grančica ružmarina
  • 40 g parmezana
  • korica 1 limuna
  • 1 stručak peršina
  • 20 g maslaca
  • 600 g tuoretta mustekalaa (2 mustekalaa) ja mustetta
  • oliiviöljyä
  • 4 kevätsipulia
  • 4 valkosipulin kynttä
  • 2,5 dl valkoviiniä
  • 500 g risotto riisiä
  • 1,5 l kasvis tai kala lientä
  • 2 laakeri lehteä
  • tl rosmariinia
  • 40 g parmesan juustoa
  • sitruunan kuori
  • kourallinen persiljaa
  • 20 g voita

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  1. If you have fresh cuttlefish begin by preparing them. Feel which side of the cuttlefish has the bone and turn it onto the other side. Cut the body open starting from where the head comes out and work towards the end of the cuttlefish. You can get the ink from a fresh cuttlefish or get it from a supermarket (hopefully). The ink sac is a bluish color and is at the end of the body cavity. Be careful not to slice it open when you are cutting open the cavity. Carefully remove the sac and squeeze out the ink. Separate the meat, peel off the skin and throw away the rest of the body. Make sure to keep the tentacles, just cut them off the head under the eyes.
  2. Chop the spring onion and the garlic. Fry the spring onion on gentle heat until they are soft. Add the garlic, fry for another minute until fragrant and then add the cuttlefish pieces.
  3. Fry until the cuttlefish pieces have gotten some color and then add the wine. Cook for about 20 minutes, until most of the liquid has evaporated.
  4. Add the rice to the pan and begin cooking the risotto. Add some hot stock, about a cup, every time the rice gets dry. Make sure to keep mixing the rice constantly so it cooks evenly.
  5. Once the rice is cooked add about 1 teaspoon of ink to the pan. This should be enough to get the risotto truly black, but if its not enough just add a tiny bit more. Then add the butter and parmesan, mixing it through.
  6. Serve the risotto with grated lemon zest, chopped parsley and grated parmesan cheese.

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  1. Najprije očistite sipu (najbolje u jednokratnim rukavicama, jer ćete inače provesti ostatak dana u čišćenju crnila s ruku). Položite je na dasku tako da se čvrsti dio (kost) nalazi s donje strane, pa napravite rez po sredini tijela i razrežite sipu uzdužno sve do kraja. Vrećica s crnilom se nalazi u samom dnu sipe, pa pripazite da je ne prerežete. Kad dođete do tamnoplave vrećice, izrežite je iz tijela sipe i iscijedite sadržaj u šalicu.
  2. Odvojite meso sipe i ogulite kožu, a ostatak tijela bacite. Pridržavajući krakove, odrežite ih ispod očiju i bacite ostatak glave s očima. Narežite tijelo i krakove na komadiće oko 1 cm veličine.
  3. Kad ste gotovi s pripremom sipe, sitno nasjeckajte bijele dijelove mladog luka i pržite ga na maslinovom ulju dok ne omekša, 3-4 min. U međuvremenu sitno nasjeckajte češnjak i dodajte ga u tavu. Kad češnjak zamiriše, dodajte komadiće sipe i pržite na srednjoj vatri.
  4. U posebnom loncu zavrijte temeljac i ostavite ga da lagano krčka kroz cijelo vrijeme pripreme rižota.
  5. Kad sipa dobije malo boje, ulijte vino, smanjite vatru i ostavite da se kuha oko 20 minuta, dok većina vina ne ispari.
  6. Dodajte rižu, lovorov list, nasjeckani ružmarin i kuhajte na srednjoj vatri uz miješanje. Dodavajte po šalicu vrućeg temeljca dok se riža ne skuha i sipa ne postane mekana.
  7. Kad je rižoto gotov, umiješajte žličicu crnila, maslac i dobro promiješajte. Dodajte većinu parmezana, korice limuna i peršina, te dekorirajte ostatkom.

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  1. Jos sinulla on tuoretta mustekalaa aloita sen pudistuksella. Tunne kummalla puolella on mustekalan kilpi, ja sitten käännä mustekala toiselle puolelle. Aloita vartalon reunalta, josta pää ulottuu, ja leikkaa perän suuntaan. Voit ostaa mustekalan mustetta kaupasta tai löytää sen suoraan mustekalasta. Sinisen sävyinen sakki sijaitsee mustekalan perällä. Ole varovainen ettet vahingossa tee siihen viiltoa veitsellä. Poista sakki ja eristä siitä mustetta puristamalla. Mustekalan lihan päällä on ohut kalvo, poista tämä ja vartalo-ontelon sisällä sijaitsevat elimet. Leikkaa liha paloiksi ja älä heitä pois lonkeroita, nekin ovat hyviä! Laita tässä vaiheessa lientä lämpenemään. 
  2. Pilko kevätsipulit ja valkosipuli. Paista ensin kevätsipuli miedolla lämmöllä ja kun se on pehmentynyt lisää valkosipuli minuutiksi. Lisää seuraavaksi mustekalan palat ja paista 10 min, lisää tälle vaiheelle hieman lämpöä.
  3. Lisää viiniä pannuun ja annan keihua kunnes lähes kaikki neste on haihtunut. Lisää riisi pannuun.
  4. Nyt alkaa risoton keittäminen nesteen lisäämällä kunnes riisi on kypsää. Lisää pari desiä lientä aina kun pannusta alkaa loppumaan neste. Riisin sekoittaminen on tärkeätä risoton keittämisessä. Jos riisiä ei jatkuvasti sekoita osa riisitä voi kypentyä kun toinen osa on vielä kovaa.
  5. Kun riisi on kypsää, eli kun koko jyvä on pehmeä lisää pannuun teelusikallinen mustetta ja sekoita hyvin. Tämä pitäisi riittää, mutta jos risotto ei ole vielä täysin musta lisää vielä enemmän mustetta. Lisää sitten voita ja parmesan juustoa.
  6. Tarjoile raastetun sitruunakuoren, pilkotun persiljan ja parmesan juuston kanssa.
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