Squid With Saffron Sauce Recipes

MEDITERRANEAN SQUID (CALAMARI) FILLED WITH SHELLFISH, SAFFRON RISOTTO AND INK SAUCE

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.

SQUID WITH SAFFRON SAUCE

Steps:

• Clean the squid and chop the tentacles. Heat the oil in a frying pan and soften the onion with the garlic without browning them. Add the tentacles and cook for 5 minutes.
• In a mixing bowl combine the egg yolks, Parmesan, ham, breadcrumbs, salt, pepper and parsley. Add the tentacles and mix thoroughly.
• Stuff the squid with the mixture and close the openings securely with a toothpick.
• Make the sauce. Heat the oil in a heavy fireproof casserole or frying pan that will hold the squid comfortably in one layer and saute the onions and garlic until soft. Add the stuffed squid and the remaining ingredients. Simmer, covered, for 20 minutes, basting the squid with the sauce if necessary.
• Uncover the squid and cook for a further 35 minutes. Correct seasoning and baste frequently. Remove the bay leaf, sprinkle the squid with parsley and serve.