To make the
marinade, place the mashed kiwi fruit in a bowl and add the chili and
lime juice. Add the squid strips, season and stir to coat well. Cover
and set aside in the fridge for 4 hours or overnight.
Drain the
squid. Heat 15ml tbsp of the oil in a large frying pan and cook the
liquid, in batches if necessary, for 30-60 seconds over a high heat. It
is important that the squid cooks very quickly. Transfer the cooked
squid to a plate and set aside. As you cook, pour the juices into a jug
and reserve, adding more oil to the pan as necessary.
Heat the
remaining oil with the butter in a large saucepan and gently fry the
onion and garlic for about 5-6 minutes until soft. Add the chili and fry
for 1 minute more. Add the risotto rice. Cook for a few minutes,
stirring, until the rice is coated with oil and has become slightly
translucent. Add the dry white wine and stir the rice until all the wine
has been absorbed.
Gradually add
the hot stock and the reserved cooking liquid from the squid, a ladleful
at a time, stirring constantly and allowing each quantity of stock to be
absorbed before adding the next. When the rice is about three quarters
cooked, stir in the squid and continue cooking until all the stock has
been absorbed and the rice is tender, but retains a bit of "bite". Stir
in the coriander, cover with a lid or dish towel and leave to rest for a
few minutes before serving.
Here squid is
cooked very quickly after being steeped in a tenderizing chili marinade.
It is then added to a spicy risotto. Although fish stock underlines the
flavour of the squid, a light chicken or vegetable stock would also work
well in this recipe.
