This is great recipe that relies on using the best qualtiy seasonal ingredients. In Albany we have access to the most outstanding seasonal produce, the squid is from our local fisherman friend Graeme and the broad beans are from my mother in laws garden. What also makes this recipe unique is the replacement of white wine for vodka. Vodka marries exceptionally well with light seafood but also can stand up to the robustness of the squid ink. If you dont want to use vodka feel free to use wine, but i urge you to try this quick, simple recipe for your next dinner party.
If you dont have or want to use vodka feel free to use white wine. If you cant get broad beans you can use peas instead Do not go over board with the parmesan-seafood risottos traditionally do not use parmesan, but a little bit in this recipe does work well. If you want to be a complete purist you can omit the cheese and just use olive oil.