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Ingredients

• 220 g cleaned squid
• 3 tbsp olive oil
• 4 spring onions, trimmed and finely chopped
• 350 ml Fino or Manzanilla sherry
• 1 litre fish stock
• 350 g bomba or calasparra rice
• 8 sachets of squid ink
• large knob of butter
• extra virgin olive oil, to drizzle
• lemon wedges

• 2 small squid, cleaned
• 2 tsp light olive oil
• small handful of flat leaf parsley, chopped

Description

Sam And Eddy Hart Visually Impressive Rice And Seafood Dish Tastes As Good As It Looks

UK TV