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2 tablespoons olive oil
1 small fresh red chilli, finely chopped
600g calamari, cleaned, cut into rings
¼ cup (60ml) dry white wine
1 cup (250ml) passata
3 cups (750ml) chicken stock
1 onion, finely chopped
2 garlic cloves, crushed
1½ cups (300g) arborio rice
¼ cup chopped parsley, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Heat half of oil in a large frying pan on high. Pan-fry chilli for 1 minute. Add calamari and cook for 2 minutes, until opaque. Add wine and bring to boil. Stir in passata and season to taste. Set aside.

2. Bring stock and 3 cups water to boil in a saucepan. Keep warm. Heat remaining oil in a heavy-based saucepan on medium. Pan-fry onion and garlic for 3 minutes, until soft but not coloured. Stir in rice and cook for 1-2 minutes.

3. Add stock mixture half a cup at a time, stirring, until liquid absorbs before adding more. Cook for 25 minutes, until rice is tender and creamy. Stir through calamari mixture and cook for another 5 minutes. Season to taste. Scatter with parsley to serve.