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Black & creamy acquerello rice,
chipiron sautéed with chorizo & flat parsley, parmigiano reggiano

by Hélène Darroze
Marsan, France

I really enjoy writing and even started a book a few years ago, which I would like to resume. It is about my grandfathers’ gardens, which brought me to the topic of vegetables and led me to create some recipes.


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1 shallot
200g Carnaroli Acquerello rice
2dl dry white wine
20g duck fat
1L chicken broth
10g squid ink
1dl whipped cream
Salt, to taste
Espelette pepper, to taste

Chipiron ragout
2 chipirons (squids), 500/600g each
90g chorizo
8 shavings of candied tomatoes
Juice of ½ a lemon
25cl of shellfish juice (or chicken stock)
30g butter
1cl olive oil
2 sprigs of flat-leaf parsley
50g duck fat
Salt, to taste
Espelette pepper, to taste

Parmigiano Reggiano cream
50g Parmigiano Reggiano
60g cream

Parsley coulis
2 bunches of parsley Salt

Chorizo oil 
50g chorizo
70g grapeseed oil
3g Espelette pepper


1 — Parmigiano Reggiano
Pour the liquid cream into a saucepan. Bring to the boil, then, off the heat, add the parmesan. Cover with cling film and leave to infuse for two hours. Mix, then filter.

2 — Parsley juice
Wash each branch well, then place them in salted boiling water for 3 minutes. Immerse them immediately in a bowl filled with ice water, remove them very quickly. Then mix with a touch of cooking water to obtain a thick coulis.

3 — Chorizo oil
Coarsely chop the chorizo and put into a small saucepan with the oil and Espelette pepper. Heat gently, then leave to infuse for 2 hours. Filter.

4 — Chipiron preparation
Clean the squids. First separate the bodies from the heads, taking care to remove the beaks. Also separate the fins from the bodies of the squids. Then pass everything under water. Dry well on absorbent paper.

5 — Black rice
Chop the shallot. Melt it in a sauté pan with a little duck fat, taking care not to let it brown. Then throw the rice, pearl it in the fat, then pour in the white wine. Reduce to dryness. Then add the chicken broth to the rice. Leave to cook for about twenty minutes, stirring with a wooden spatula and regularly pouring broth as it is absorbed.

6 — Chipiron cooking
Finally add the squid ink and whipped cream and season with salt and Espelette pepper. For the garnish, cut the body of the chipirons into large cubes. Cut the chorizo and the candied tomatoes into a fine brunoise. Strip the parsley and chop the leaves. Pour a little duck fat into a frying pan and heat it up. When the fat is hot, throw in the diced squid. Sear it briskly and roast until nicely coloured and lightly caramelized. Add the candied tomatoes and the chorizo. Season with salt and Espelette pepper. Then add the shellfish juice and lemon juice. Let reduce for a few minutes. Add the butter and finally the chopped parsley.

Serving instructions
Divide the squid stew into 6 soup plates. Pour over the black rice, then pour a bead of parsley juice, a bead of parmesan cream and a drizzle of chorizo oil. Serve immediately. Serve the dish hot as a starter.

This recipe, which is inspired by the Spanish Basque Country and Italy, is full of depth and flavours. It calls for freshness and thus goes perfectly with Krug Grande Cuvée 170ème Édition.
Krug Grande Cuvée
Krug Grande Cuvée
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