Seafood Stuffed Calamari, Beet Risotto, Micro Greens

RECIPE TITLE: Seafood Stuffed Calamari, Beet Risotto, Micro Greens


FLAVOR PROFILE: Sweet, Briny, buttery


SPICES-HERBS-SEASONING: Tarragon, Oregano, Chives, Garlic





  • ½ lb. Bay Scallops
  • ½ lb. Shrimp, blanched
  • 1 tbsp. Tarragon
  • 1 tbsp. Oregano
  • 1 tbsp. Chives
  • ½ cup cream
  • 1 egg white
  • 12 ea. Cleaned Squid Bodies
  • ½ cup Onion, diced
  • 3 cloves garlic minced
  • 1/3 cup Beets, grated
  • 1 cup Arborio rice
  • 3 cups seafood Stock
  • 1 cup Chicken Stock
  • ½ cup dry white wine
  • ½ cup Grana Padana, grated
  • 4 tbsp. Butter, unsalted
  • ½ Bunch Parsley, chopped
  • Micro greens
  • Olive Oil
  • Salt and Pepper



  1. In a food processor, place first 7 ingredients inside and pulse.  Once slightly broken down, turn on high until smoother paste is formed. Season with salt and pepper.  Remove and place in a piping bag.  Pipe mixture into calamari bodies and place a toothpick to close.  Repeat and set in the fridge.
  2. For the Risotto, in a large pot on medium heat, sweat the shallots, garlic, and beets for 5 minutes in a drizzle of olive oil.  Add rice and cook for another minute.  Season with salt and pepper. Add the next 3 ingredients, bring to the boil, and reduce by half.  Reduce to simmer and cook until rice is al dente, another 10-15 minutes.  Once creamy, add in next 3 ingredients and stir off the heat.  Adjust seasoning with salt and pepper.
  3. Remove calamari from fridge and let sit out for 10 minutes.  Then, In a hot sauté pan with olive oil, place them down and sear on each side for 4-5 minutes, rotating if necessary on each side.  Cook until inside is fully cooked.
  4. To plate, Spoon risotto on to the plate.  Take the calamari and sliced in half on the bias.  Place slices on top of the risotto and garnish with assorted micro greens.  Finish with sea salt and Virgin olive oil if desired.