Mediterranean Squid (calamari) filled with Shellfish, Saffron Risotto and Ink Sauce

Total Time:
1 hr 15 min
Prep:
30 min
Cook:
45 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • Seafood Bouillion:
  • 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
  • Sauce:
  • 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
Directions
  • 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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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