Clean the squids and begin to cut them, half into cubes and half into strips.
Cook the cubed squids with a drizzle of olive oil and a clove of garlic for 10 minutes. Remove the garlic, add the rice, a pinch of salt, toast it, deglaze with white wine, let the alcohol evaporate, and cover with fish broth.
Meanwhile, cook the squid strips over high heat in a pan with a drizzle of olive oil until a nice crust forms on the surface, about 3-4 minutes.
When there are 2 minutes left in the rice cooking time, add the squid ink. When it's ready, finish by stirring in extra virgin olive oil and freshly chopped parsley.
Plate the squid ink risotto, top it with the sautéed squid strips, a drizzle of raw olive oil, and a bit of fresh parsley.
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