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

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

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 14

1/2 cup white wine
1 pound mussels, scrubbed and de-bearded
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.

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