Crni Rizot

Clean the squid thoroughly by pulling out the head and tentacles, removing the quill and innards. Peel off the outer skin and rinse under cold water. Cut the body into half-centimetre rings and chop the tentacles into bite-sized pieces. Pat everything dry with paper towels.

Heat the olive oil in a wide, heavy-bottomed pan or Dutch oven over medium heat. Add the diced onion and cook for five minutes until translucent and soft. Add the minced garlic and cook for another minute until fragrant but not browned.

Add the prepared squid pieces to the pan, increase the heat to medium-high, and saute for three minutes until the squid turns opaque and releases its liquid. Sprinkle in the sweet paprika and stir to coat evenly. Add the bay leaf.

Pour in the dry white wine and stir well, scraping any flavourful bits from the bottom of the pan. Let the wine simmer for two minutes until mostly evaporated. Add the risotto rice and stir for one minute to toast the grains lightly in the remaining liquid.

Begin adding the warm fish stock one ladleful at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. After about ten minutes, stir in the squid ink sachets, mixing thoroughly until the rice turns a deep, glossy black colour.

Continue adding stock and stirring for another eight to ten minutes until the rice is al dente with a slight bite at the centre. The total cooking time for the rice should be approximately eighteen to twenty minutes. Remove the bay leaf.

Remove from heat, stir in the butter, and let the risotto rest for two minutes. The consistency should be loose and flowing, not stiff. Season generously with salt and black pepper. Serve immediately in warm bowls, garnished with chopped parsley and lemon wedges on the side.