40g DukesHill Boiled Ham Hock
Regular price
Regular price Sale price £19.99
10 g Unsalted Butter
10 ml Olive Oil
1 small White Onion, finely diced
½ Carrot, brunoise
1 garlic clove
80g Arborio Rice
Splash of White Wine
150ml Fish Stock
½ tsp Squid Ink
40g Squid, Cooked & Chopped 
1 tbsp Chives 
1 Red Chilli, brunoise 
2 Spring Onion, finely Chopped 
tbsp Grated Parmesan 
Flour for Dusting 
2-3 Eggs, Whisked 


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Embark on a journey of exquisite flavours with our Squid & Ham Hock Arancini, accompanied by a tantalizing Chorizo Jam. Crispy on the outside, creamy on the inside, these Italian rice balls filled with tender ham hock and succulent squid will transport your taste buds to culinary bliss.
Category Starter
Serving 2
Prep Time 15 minutes
Cook Time 10 minutes


  1. Step 1 Saute onions, garlic and carrot down in the oil and butter for 2-3 minutes. 

  1. Step 2 Add rice and cook until transparent. 

  1. Step 3 Add white wine and reduce until evaporated. 

  1. Step 4 Slowly add fish stock until incorporated into an "overcooked" risotto mix.

  1. Step 5 Fold through remaining ingredients. Season. 

  1. Step 6 Chill mix in fridge for 2-3 hrs 

  1. Step 7 Roll mix into 4 even balls. 

  1. Step 8 Coat each ball in flour, dip in egg wash and roll into breadcrumbs. Repeat this twice. 

  1. Step 9 Heat fryer to 170°C. Cook for 8-10 minutes, until hot in the center. Top with chorizo jam. 

  1. Step 10 Heat fryer to 170°C. Cook for 8-10 minutes, until hot in the center. 

  1. Step 11 Top with chorizo jam. 

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