For the Saffron Sphere
Julienne shallot and lightly sauté in pan with olive oil. Add 400ml of fish stock together with saffron and simmer until shallots are soft and all ingredients reduces to approximately 250g total weight. Blend all ingredients, place in half sphere silicon moulds and freeze. Place 500ml of fish stock in a pan together with the gelatine, bring to the boil and set aside until temperature drops to 80° C. Using a needle dip the frozen saffron sphere into the gelatine broth place on tray and refrigerate until set.
For the Thyme Oil
Place thyme leaves together with 120ml of extra virgin oil and 2 garlic cloves. Bring to simmer on low heat and set aside until reaches room temperature. Remove garlic cloves and blend.
For the Squid
Peel the Squid and keep the ink. Remove the tentacles and cut squid into 2cm squares and set aside. Finely chop the shallot and sauté in pan with 80ml of olive oil. When shallots are translucent add the squid and cook until tender (make sure liquid released is absorbed).
For the Risotto
Add tomato sauce and cook rice until lightly toasted. Deglaze with white wine, let it evaporate and slowly add hot fish stock. After 3 minutes, add the squid ink and cook for a further 12 minutes. During the process, taste and season accordingly, and make sure rice is still “al dente”. Lightly dust squid tentacles in seasoned flour, deep fry in olive oil.
Place risotto onto 4 plates, place 2 saffron spheres on each plate and garnish with the fried tentacles. Finish with a good drizzle of the thyme oil and serve.