Croatian-style cuttlefish risotto | Jamie Oliver recipes

Ingredients

• 1 x 1.2kg cuttlefish, cleaned, skin and trimmings reserved (500g total meat), from sustainable sources
• optional: 1 litre quality organic chicken stock
• 1 red onion
• 1 clove of garlic
• ½ a bunch of fresh flat-leaf parsley (15g)
• 3 large ripe tomatoes
• olive oil
• 30g unsalted butter
• 3 anchovy fillets in oil, from sustainable sources
• 1 tablespoon tomato purée
• 50ml white wine
• 1 teaspoon cuttlefish ink, from sustainable sources
• 300g risotto rice
• 1 fresh red chilli
• 1 lemon
• extra virgin olive oil