Recipe courtesy of Jacques Le Divellec

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

Save Recipe
  • Level: Intermediate
  • Total: 1 hr 15 min
  • Prep: 30 min
  • Cook: 45 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Seafood Bouillon:

Sauce:

Directions

  1. 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.
  2. 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.
  3. Sauce: In a large skillet, saute the onion, garlic, and thyme until soft, about 5 minutes.
  4. 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.
  5. Serve the stuffed squid with the cream sauce and garnish with fresh herbs.
Gluten-Free Garlic Shrimp Pasta with Spicy Tomato Sauce
PREMIUM
3-Ingredient Gluten-Free Flatbread
PREMIUM
17m Easy 99%
CLASS
Gluten-Free Everything Bagel Bread
PREMIUM
24m Easy 98%
CLASS
Scallop Risotto
PREMIUM
Jordan Andino

Scallop Risotto

14m Easy 99%
CLASS