Squid Ink Arancini (Arancino al Nero di Seppia)

1. The black rice

1. Start the base. Fry the onion gently in olive oil, add the rice and toast for a minute, then pour in half the wine and let it evaporate.
2. Add the ink. Stir in the ink, then cook the rice risotto-style, adding the hot fish stock a ladle at a time, for about 15 minutes until al dente and dry.
3. Finish and cool. Stir in the butter, spread the rice on a tray and let it cool completely, then chill for a few hours.

Tip: This rice is cooked like a risotto, so it is stickier than the other recipes. Chill it well and lightly oil the mould if it sticks.

2. The filling

1. Cook the cuttlefish. Cut the cuttlefish into small pieces and fry briefly in olive oil.
2. Add tomato. Add the diced tomatoes, the rest of the wine and the prawns if using, and simmer until thick. Season and cool.

3. Shape with the mould

1. Fill the base. Pack the base of the Arancini Mould Round Slim 160 g with rice and press it in firmly with a teaspoon.
2. Make the hollow. Fit the ring on top and push the plunger down to make a deep pocket for the filling.
3. Add the filling. Spoon or pipe in the cuttlefish filling, pressing it down so each arancino is generously filled. Leave about 2 cm free at the top.
4. Seal it. Cover with a thin layer of rice and press it closed with the flat end of the plunger.
5. Turn it out. Lift off the ring, turn the mould over and let the arancino drop out.
6. Firm it up. Put the arancini in the freezer for 1–2 hours (or the fridge for 3–4 hours) so they hold their shape when coated and fried.

Tip: No mould? Cup some rice in your palm, press a well in the middle, add the filling, cover with more rice and roll it closed. A mould gives every arancino the same shape and a far more generous filling.

4. Coat and fry

1. Make the batter. Whisk the flour, cold water and egg (if using) into a smooth, thick batter.
2. Coat. Dip each one in the batter, let the excess drip off, then roll it in the breadcrumbs, pressing gently so they stick.
3. Heat the oil. Heat the oil in a deep, heavy pot or fryer to 180–190 °C. Use a frying thermometer, or drop in a few breadcrumbs: they should sizzle straight away.
4. Fry. Fry two or three at a time for 4–5 minutes, turning, until deep golden all over.
5. Drain and rest. Drain on paper towel and rest for 5 minutes before serving. The centre stays very hot.

Tip: Don't crowd the pot. Too many at once cools the oil, and the arancini soak up oil and can split.

Make it your own

Everyone makes arancini a little differently, and every Sicilian family will tell you theirs is the right way. Use this recipe as a starting point and adjust it to suit your taste: more or less cheese, a different filling, saffron or no saffron, round or cone-shaped.

Serve with a squeeze of lemon and a garlicky aioli. Small peeled prawns or peas make good additions to the filling. Write down what you changed so your next batch turns out just the way you like it.