Black squid risotto with a heart

700 g fresh squid (clean and chopped)
squid ink (1-2 tsp.)
1 big onion (chopped)
5 cloves garlic (chopped)
some parsley (chopped)
1 cup red wine
1 cup arborio rice
1 tbsp. tomato paste
1 tbsp. capers (chopped)
boiling water
olive oil
salt, pepper

In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the onion, sauté until the onion is golden. Add garlic and half of the parsley. Little bit later add squid and sauté on low heat for 20 to 30 minutes until squid is completely cooked. Just before end add wine and let alcohol evaporate. Add tomato paste, rice and some boiling water. When almost all the liquid is absorbed add more water. Repeat the process and stir now and then – until rice is done (incorporating the broth should take 15 to 20 minutes). Two minutes (or so) before end of cooking add squid ink and capers and stir in. Season with salt and pepper. Before serving stir in remaining parsley.

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