Mediterranean Squid Calamari Filled With Shellfish Saffron Risotto And Ink Sauce Recipes

CALAMARI FILLED WITH SHELLFISH, SAFFRON RISOTTO AND INK SAUCE

Calamari Filled with Shellfish, Saffron Risotto and Ink Sauce image

Provided by Food Network

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1/2 cup white wine
1 pound mussels, scrubbed and debearded
1 pound clams, scrubbed
1 cup cooked, diced lobster meat
3 1/2 ounces crabmeat
Salt and freshly ground black pepper
Pinch saffron
14 ounces squid bodies, cleaned
1 onion, chopped fine
1 tablespoon chopped garlic
1 tablespoon chopped fresh thyme leaves
4 units squid ink
1/2 cup cream
Fresh herbs, as garnish

Steps:

Shellfish bouillon: Add the white wine to a saucepan and bring to a boil. When the white wine is boiling, add mussels, clams, and water to just cover, then cook until the shellfish open, about 5 to 8 minutes. Drain and reserve both the water and the shellfish. Remove the mussels and the clams from their shells - keep them separate. Discard the shells. Roughly chop the mussels and clams and combine with the lobster and crabmeat. Season with salt and pepper.
Add the saffron to the warm shellfish bouillon and bring to a simmer. Fill the squids (cleaned) with the lobster mix and add to the simmering bouillon. Cook for 5 minutes, then remove the stuffed squids and set aside. Reserve the bouillon.
Sauce: In a large skillet, saute the onion, garlic, and thyme until soft, about 5 minutes.
Add the reserved shellfish bouillon, squid ink and cream. Boil down until reduced by 1/3, about 10 minutes. Strain onto a small pot, then boil the sauce for another 10 minutes.
Serve the stuffed squid with the cream sauce and garnish with fresh herbs.

MEDITERRANEAN SQUID WITH MUSHROOMS AND TOMATOES

Mediterranean Squid With Mushrooms and Tomatoes image

Squid is known as calamari. You should select fresh squid if possible, and it should have a fresh, sweet smell. The meat is actually firm, slightly chewy, and white when cooked. Overcooking makes it tough. This can be served either as a main or first course. The tomatoe sauce can be done ahead of time and re-heated

Provided by Abby Girl

Categories Squid

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb squid, cleaned
2 teaspoons vegetable oil
1 cup oyster mushroom, chopped
3/4 cup onion, chopped
1 cup plum tomato, chopped and seeded
3 tablespoons black olives, chopped
1/2 teaspoon oregano, dried
3 tablespoons fresh lemon juice
1 1/2 tablespoons olive oil
1 teaspoon garlic, minced
fresh parsley or oregano, chopped

Steps:

Cut squid bodies crosswise into rings 1/2 inch thick. Divide tentacles in half if large.
In a skillet sprayed with Pam, heat 1 tsp oil over medium-high heat; cook mushrooms and onions for 5 minutes, or until softened.
Stir in tomatoes, olives, and oregano; cook for 1 minute longer. Remove from heat. Stir in lemon juice, olive oil, and garlic.
In another skillet sprayed with Pam, heat remaining 1 tsp oil over high heat; cook squid for 2 minutes, or until cooked through but still tender. Transfer to a serving dish. Pour tomato-olive mixture on top of squid.
Garnish with fresh parsley.

Nutrition Facts : Calories 200.8, Fat 9.7, SaturatedFat 1.5, Cholesterol 264.2, Sodium 108.3, Carbohydrate 9.9, Fiber 1.2, Sugar 2.7, Protein 18.5

CALAMARI MEDITERRANEAN

Calamari Mediterranean image

This is a really nice way to prepare calamari as opposed to frying it. Make sure you have plenty of french bread to mop up the juices.

Provided by ChefDebs

Categories Octopus

Time 20m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 tablespoons garlic cloves, roasted
2 cups calamari
2 tablespoons capers
1 teaspoon cumin
1 teaspoon red pepper flakes
1 teaspoon ancho chili, chopped
2 medium plum tomatoes, diced
1/2 cup white wine
3 tablespoons lime juice
1 tablespoon Italian parsley
2 tablespoons unsalted butter
salt

Steps:

In a hot saute pan add the oil, garlic and calamari.
Saute for 1 min then add the capers, cumin, red pepper flakes, chopped ancho chili and diced tomatoes. Cook for another minute.
Add the white wine and lime juice and then simmer for 4 minutes.
Finish by adding the chopped parsley, salt and butter.
Reduce until sauce thickens.
Serve with French bread.

Nutrition Facts : Calories 308.8, Fat 25.7, SaturatedFat 9.3, Cholesterol 30.5, Sodium 267.8, Carbohydrate 10.2, Fiber 1.7, Sugar 2.8, Protein 1.9

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CALAMARI FILLED WITH SHELLFISH, SAFFRON RISOTTO AND INK SAUCE

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