DanahLikesPie: Squid Ink Risotto with Sous Vide Octopus, Saffron Aioli and Greens

Wow your guests when entertaining with something a little different - this squid ink risotto and octopus dish is sure to impress. This recipe was created by @danahlikespie and was plated up on our Wonki Ware Marine Dinner Plate, designed and hand crafted in South Africa. 


For the risotto:

  • 1/2 a cup of risotto rice
  • 1 finely diced shallot
  • 2 cloves of garlic, finely minced
  • 1-2 cups of vegetable or fish stock
  • 1-2 tablespoons of squid ink
  • 2 tbsp of butter

For the risotto:

  • 1-2 tail Octopus
  • 2 tbsp of butter
  • 2 cloves of garlic
  • 1-2 strips of lemon peel

For the Aioli:

  • 3 egg yolks
  • 2 pureed garlic bulbs
  • 1 tablespoon of white wine vinegar
  • Pinch of saffron
  • 1/2 tsp of dijon mustard
  • 50ml of vegetable oil 
  • 170ml of olive oil



  1. Bring a large pot of water to the boil and drop the octopus in. Once the tail has curled, remove from boiling water and rinse plunge into a bowl of ice
  2. Place the octopus in a sous vide bag with olive oil, lemon and salt. Seal the bag and cook sous vide, 77 degrees celsius for 5 hours
  3. Once the sous vide is done, remove and pat the octopus dry. Baste in a pan with some butter and garlic
  4. Meanwhile, place the egg yolks into a bowl and whisk in the vinegar, saffron and mustard
  5. Slowly drizzle in the oils until you have a thick mayonnaise consistency, then stir in the garlic and place to the side
  6. For the risotto, heat up the stock in a pot and ensure it stays warm
  7. Heat up a seperate wide pan (high heat) with some olive oil. Chop up the shallots with a chefs knife and fry until fragrant. Then add the garlic and risotto rice and fry for a minute
  8. Add in small portions of the stock at a time, turning the heat down to medium and allowing the risotto rice to absorb the stock before adding more until the rice is soft with a gentle bite in the middle
  9. Add the squid ink and butter, then remove from the heat
  10. Plate with the octopus, aioli and fresh greens of your choice