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Arancina with Squid Ink

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Adjust Servings:
350gr Short-grain Rice
1/4 cup Flour
Ground black pepper
2 Eggs
2 Cups Water
2 Cups Breadcrumbs
Vegetable oil for frying
1 Sachet Squid Ink
350 gr Fresh Squid
2 Tbsp Tomato paste
1 sachet Saffron
1 White Onion
250 gr Grated Parmesan Cheese
30 gr Unsalted butter

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Arancina with Squid Ink

  • Serves 6
  • Medium




The arancina or arancino (depending on the area where it is produced) is among the most popular and well-known Sicilian street food in the world. They vary for their shape (round or conical) and for the filling: from the classic arancine to the meat sauce, there are always new tastes and combinations, arancini with parmesan cheese, pistachio, butter, etc..
The squid ink arancini are the sea-flavored version of the classic Sicilian rice arancini recipe so loved by Detective Montalbano.

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Put in a large saucepan over medium heat the rice alongside with saffron and one and a half cups of salted water. When the water and rice are boiling, cover the saucepan and reduce the heat to low. Let it simmer until all the water is gone (usually between 15 and 20 minutes!).


Put in the pan some Parmesan cheese, salt, pepper and butter and mix everything, then spread all the rice out on baking tray and let it rest a bit, it needs to be at room temperature when you’ll make the rice balls.


While the rice is cooling down, clean the squid and cut it into pieces. Slice also the onion; Heat in a frying pan 2-3 tablespoons of olive oil after which add the squid cut into pieces and the onion and after a couple of minutes let it simmer with the white wine.


After the wine has evaporated add the tomato paste, season with salt and pepper and cook for a few minutes, after which pour the squid ink.


Once the stuffing is ready, mix the rice with half of the seasoning in such a way that it takes on the color, after which take with your hand a handful of rice and fill it with a spoonful of stuffing. In order to do that you can or use the old method (Place 1 tablespoon of rice in your hand and then use your fingers to give it the shape of a hollow bowl, put a teaspoon of filling on top, then gently close the rice around the filling giving it a ball shape) or you can use the Arancini Maker, this amazing tool that will help you giving the PERFECT shape. To be honest, doing it the old way is not easy at all, and sometimes you end up with Arancine that are a bit empty on the inside, with no enough filling (as is not easy to close them!)


When all the Arancine are in shape, mix together eggs, flour, half cup of water and a pinch of salt in a bowl, until the mixture is smooth.


Spread the bread crumbs in another plate.


Now it’s time to roll each Arancina in the mixture you’ve made, and then roll it again on the bread crumbs, until fully breaded!


Once done, let them rest in the fridge for about 20-30 min.


Start warming up the oil in a sauce pan big enough to contain at least 2 or 3 Arancine at the same time. Start cooking them until they are evenly golden-brown (if the oil is hot enough, usually about 3 minutes). Do not put more than 2 or 3 Arancine at the same time, better if you are careful, you don’t want them overcooked!


Serve them hot, your Arancine are now ready to go!

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Rolló con Wurstel – Sicilian Hot Dog rolls
Rolló con Wurstel – Sicilian Hot Dog rolls

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